Black-Bread Cherry Torte
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INGREDIENTS 1-1/3 cups powdered sugar
8 egg yolks
1/4 pound ground, unblanched almonds
1-1/2 cups rye bread crumbs
1/4 cup red or sherry wine
1 ounce citron, optional
Grated rind of 1 lemon
Cinnamon
8 egg whites
3 (#2 cans) black pitted Bing cherries
1 cup heavy cream
1/4 cup sugar
1 tablespoon vanillaPreheat oven to 350 degrees.
Beat 1-1/3 cups powdered sugar with 8 egg yolks until satiny smooth. Stir in 1/4 pouond ground unblanched almonds and 1-1/2 cup rye bread crumbs, soft part of bread only, moistened in 1/4 cup red or sherry wine.
Add grated rind of 1 lemon, pinch of cinnamon, and 1 ounce finely chopped citron, if using.
Beat 8 egg whites until stiff. Fold carefully into egg yolk mixture.
Drain the Bing cherries. Squeeze the cherries lightly in your hand to remove the last of the liquid. Add cherries to the mixture, folding gently.
Butter and flour a 10-inch springform pan. Pour in the batter and bake in a 350 degree oven until done. Cool on a cake rack until at room temperature.
When ready to serve, cover the Torte with 1 cup heavy cream beaten until stiff, sweetened with 1/4 cup sugar and 1 tablespoon vanilla. Decorate the top of the Torte with a ring of black cherries.
Makes 8 servings
The contents of 2 cans of black pitted cherries weighs 1-1/2 pounds. Use part of the third can for purposes of decoration, if you wish, the remainder of the third can may be added to the original amount in baking the Torte.