Best Swiss Cherry Cheese Torte Recipes
10 TRADITIONAL SWISS DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Swiss dessert in 30 minutes or less!
Nutrition Facts :
SWISS CHERRY CHEESE TORTE
Make and share this Swiss Cherry Cheese Torte recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix with oil, water and eggs.
- Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
- Cool.
- Split each layer into 2 thin layers.
- For frosting cream vanilla frosting, cream cheese and lemon juice.
- Spread frosting over cake layers, then cherry pie filling on top of frosting.
- Continue, ending with pie filling on top.
- Store cake in refrigerator.
Nutrition Facts : Calories 162.1, Fat 10.6, SaturatedFat 3.4, Cholesterol 63.3, Sodium 54.9, Carbohydrate 14.3, Fiber 0.3, Sugar 0.1, Protein 2.5
OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY TORTE
This is my husband's grandmother's recipe. If you love cherries, you should love this. Prep time does not include cooling and chilling time.
Provided by CookingONTheSide
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites and cream of tartar until stiff peaks form.
- Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
- Pour into a greased 9x13 baking dish.
- Bake at 350 degrees for about 25 minutes.
- Let crust cool completely.
- Beat whipping cream until it thickens.
- Add sugar and, if using, vanilla.
- Beat well.
- Cover crust with whipped cream mixture.
- Add cherry pie filling on top of whipped cream mixture.
- Refrigerate 2-3 hours.
- Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.
Nutrition Facts : Calories 503.2, Fat 22, SaturatedFat 9.9, Cholesterol 54.3, Sodium 141.1, Carbohydrate 73.4, Fiber 1.5, Sugar 38, Protein 5.2
SWISS ZUG CHERRY TORTE (ZUGER KIRSCHTORTE)
This is a delicious cherry torte made without cherries. The name comes from the kirsch flavoured butter cream and biscuit layer of this torte.
Provided by Marlitt
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Nut Layer:.
- Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
- Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
- Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8" spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
- Biscuit Layer:.
- In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar.
- In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff.
- Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
- Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
- Bake for 20 minutes at 350°F.
- Butter Cream:.
- Beat the butter until creamy.
- Add the sugar and egg yolk and lastly the Kirsch.
- Divide into 3 portions.
- To Finish:.
- Let all the layers cool.
- Spread 1/3 of the butter cream on the nut layer.
- Stack a biscuit layer on top.
- Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
- Lay the second nut layer on top.
- Spread the remaining butter cream on top and on sides.
- Dust the top with the powdered sugar.
- Sprinkle the sides with nuts.
- Using a knife mark the top, powdered sugar in diamond.
Nutrition Facts : Calories 362.4, Fat 18.5, SaturatedFat 7.5, Cholesterol 82.5, Sodium 141, Carbohydrate 45.8, Fiber 1.4, Sugar 33.3, Protein 5.3
QUARKTORTE - SWISS QUARKCHEESE TORTE
A delicous german recipe! Found on http://rosas-yummy-yums.blogspot.com, posting for zwt6! The author of the recipe posts this, " In Switzerland as well as in Germany or Austria (Käsekuchen), we like to eat a kind of lighter version of cheesecake called "Quarktorte". It is made with "quark cheese" (see infos), a kind of fresh cheese of central European origin that is also known as "curd cheese". This tart is sometimes prepared without any kind of pastry base. In some ways, it is a little similar to the Polish "Sernik", the "Brocciù Tart (Fiadone)" of the Corsicans or the Italian "Ricotta Tart"... This "Quarktorte" is really delicious. I highly recommend it to all those who love cheesecakes and tarts. Although, it is extremely light and fluffy textured and doesn't contain as much fat as it's American cousin, this tart is a real stomach filler! But on the other hand, it is particularly enjoyable with it's tangy and fresh cheese taste, lemony aroma and it's honeyed little raisins. Delicate, sweet without exaggeration and ever so scrummy! This tart will make you discover new horizons in the cheesecake world. A marvelous recipe that deserves attention!" ENJOY!!!
Provided by cookin_nurse
Categories < 4 Hours
Time 2h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Method for the pastry:.
- Make the pastry as directed in the recipes given above.
- Place the pastry in the prepared tart pan and prick with a fork.
- Refrigerate while you are preparing the filling.
- Method for the filling:.
- Preheat the oven to 200° C (400°F).
- With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
- In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
- Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
- Sprinkle the raisins evenly over the base of the tart.
- Pour the filling into the prepared pastry case.
- Bake for 15 minutes at 200° C (400° F), then reduce the heat to 180° C (350° F) and continue baking for 30-45 minutes until the filling is set.
- Cool in the oven with the door slightly cracked open.
- After an hour remove from the oven and let cool completely before serving.
Nutrition Facts : Calories 520.1, Fat 26.9, SaturatedFat 12.9, Cholesterol 148.6, Sodium 811.2, Carbohydrate 52.5, Fiber 1.5, Sugar 25.1, Protein 18.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love