Torte with HERO Black Cherry and Whipped Cream
- 3⁄4 cup sugar plus 2 tablespoons
- 1⁄3 cup dried graham cracker crumbs
- 1⁄4 cup flour
- 2⁄3 cup ground almonds
- 2 tsp. vanilla
- 1 tsp. sweet butter
- 2 jars Hero Black Cherry Fruit Spread
- 1 pint whipping cream (or heavy cream)
Butter sides and bottom of either a 10" or 12" spring form pan. Beat egg whites with 1/4 cup sugar until very stiff. Beat yolks with 1/2 cup of sugar and 1 tsp. vanilla until light and lemon colored. Incorporate very carefully, all dry ingredients into the yolks. Gently fold yolk mixture into egg whites. Carefully pour batter into cake pan. Bake at 325 degrees until center tests done, checking after 30 minutes (use a toothpick to pierce center. If batter sticks, bake for a few more minutes and check again).
Whipped Cream Directions
In a cold, metal bowl, whip the cream with remaining 1 tsp. vanilla and remaining 2 tablespoons sugar until very, very stiff.
Directions for Cake Assembly
When cooled, slice the cake very carefully in half, crosswise, forming two layers. Spread bottom layer with whipped cream, about 1/4" thick. Using one jar of HERO Black Cherry Fruit Spread, take heaping teaspoons and place on top of whipped cream. With a spatula, carefully swirl HERO Black Cherry Fruit Spread until all of cream is covered with the Spread.
Place top layer on bottom layer and cover with whipped cream. Take second jar of Fruit Spread and using a teaspoon, carefully drop mounds of Spread in a decorative pattern. Do not swirl the Spread on the top layer.