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White Lily

White Chocolate Cherry Torte

PREP TIME:

45 min

COOK TIME:

35 min

YIELD:

16 servings

INGREDIENTS:

Pillsbury® Baking Spray with Flour 1 tsp. vanilla extract
6 oz. white chocolate WHITE CHOCOLATE FROSTING
2 1/2 cups White Lily® Enriched Bleached All Purpose Flour 8 oz. white chocolate
1 1/4 cups granulated sugar 12 oz. cream cheese softened
3/4 tsp. salt 3/4 cup butter softened
1/2 tsp. baking soda 1 tsp. vanilla extract
1 cup buttermilk 3 cups powdered sugar
1/2 cup butter softened2 cups Smucker's® Cherry Preserves
4 large egg whites 3/4 cup sliced almonds

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350°F. Coat two 9-inch round pans lightly with flour no-stick cooking spray. Line bottom of pans with parchment paper. Coat paper with flour no-stick cooking spray.

  2. 2.
    MELT 6 ounces white chocolate over low heat or in microwave on MEDIUM (50% power) 2 to 4 minutes, stirring every minute. Cool and set aside.

  3. 3.
    COMBINE flour, granulated sugar, salt and baking soda in large bowl. Add buttermilk and butter; mix on low speed until dry ingredients are completely moistened. Stir in melted white chocolate.

  4. 4.
    BEAT egg whites in clean bowl until stiff peaks form. Fold batter into egg whites. Spread batter evenly in pans. Tap pans on counter several times to remove air bubbles.

  5. 5.
    BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. (This cake does not develop a typical brown surface.) Cool on wire rack 15 minutes. Remove from pans; cool completely on wire rack.

  6.  
    WHITE CHOCOLATE FROSTING

  7. 1.
    MELT 8 ounces white chocolate over low heat or microwave on MEDIUM (50% power) 2 to 4 minutes, stirring every minute. Cool.

  8. 2.
    BEAT cream cheese in large bowl until smooth; gradually beat in chocolate. Add butter and vanilla; blend thoroughly. Gradually add powdered sugar; beat until smooth and fluffy.

  9.  
    ASSEMBLY

  10. 1.
    SLICE each layer in half to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup frosting, then 1/2 cup preserves. Repeat with 2 more layers. Spread preserves on top. Frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle almonds over top of cake. Refrigerate until ready to serve.