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New Year's Torte


Baked 10-inch Angel Cake
1-1/2 cups cold milk
1/4 tsp. almond extract
4 oz. pkg. instant vanilla pudding
20 oz. can pineapple tidbits
1/4 cup drained maraschino cherries
1-1/4 cups whipping cream
Shaved sweet chocolate
Toasted almond halves
Whole maraschino cherries

Split cold cake into three crosswise layers. Combine milk and almond extract. Make pudding with milk mixture according to package directions. Let stand five minutes. Drain tidbits. Chop cherries. Add drained fruit to pudding. Whip 1/2 cup cream stiffly. Fold into pudding. Use as filling for layers. Chill one hour. Whip remaining cream; if desired, sweeten with two tablespoons icing sugar. Use as frosting for cake. Decorate with shaved chocolate, almond halves and cherries. Chill six hours.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.