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Cherry-Almond Torte
Cherry-Almond Torte
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Prep Time:
20 minutes
Total Time:
3 hours 10 minutes
Indulge in a decadent cherry almond angel food torte, sure to wow your loved ones.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 1/2 teaspoon almond extract
  • 1 cup marshmallow creme
  • 1 can (21 oz) cherry pie filling
  • 1/4 cup sliced almonds, toasted
Instructions:
  • Preheat oven to 350°F with the rack placed at the lowest position. Prepare cake mix according to package instructions, using cold water and gently stirring in almond extract. Transfer the batter to an ungreased 10-inch angel food (tube) cake pan.
  • Bake for 37 to 47 minutes until the top is a dark golden brown and cracks feel dry, not sticky. Ensure not to underbake. Once done, invert the pan onto a glass bottle until the cake is completely cool, which should take about 2 hours.
  • Gently release the cake from the pan by sliding a knife along the edges. Carefully cut the cake horizontally into 2 layers using a long serrated knife, ensuring evenness by marking the sides with toothpicks as a guide.
  • Place the bottom layer on a serving plate. Spoon heaping teaspoonfuls of 2/3 cup of marshmallow creme onto the bottom layer. Add 1 cup of pie filling by spoonfuls between the marshmallow creme. Sprinkle half of the almonds on top. Place the other layer on top. Spoon the rest of the marshmallow creme and pie filling on top of the cake, letting the pie filling drizzle down the sides. Finish by sprinkling with the remaining almonds. Store covered in the refrigerator.

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