CREAM CHEESE PEAR AND ALMOND TORTE

 Note: This recipe is listed on this quick and easy blog because it only takes a small amount of your time.  It does, however, need to be chilled for around 3 hours.

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 brick (8-oz) cream cheese, softened
1 egg
1/2 tsp vanilla
1/2 tsp ground cinnamon
4 large fresh pears, peeled and sliced
1/4 cup sliced plain almonds

Preheat oven to 425 degrees.

Beat the butter and 1/3 cup of the sugar in a small bowl with mixer until light and fluffy.  Add both of the flours and mix well.  Press this mixture onto the bottom and an inch up the sides of a 9-inch springform pan.

Beat the cream cheese and 1/3 cup of the remaining sugar in the same bowl, using an electric mixer, until well blended.  Add the egg and vanilla; mix well.  Spread this mixture over the bottom of the crust. 

Mix the last 1/3 of the sugar with the cinnamon.

Place the sliced pears in a large bowl and toss with the sugar/cinnamon mixture to coat the pears. Arrange the pear slices over the cream cheese filling mixture and sprinkle with the almonds.

Bake torte at 425 degrees for 10 minutes.  Reduce the heat to 375 degrees and bake another 25 minutes or until the center is set.  Allow to cool completely then run a thin knife around the sides of the torte to loosen from pan.  Remove the sides.

Refrigerate the torte for at least 3 hours before serving.

To serve, slice into 12 equal wedges.

File Photo

RED VELVET CHERRY ALMOND TORTE

1 box (2-layer size) red velvet cake mix

1 can (21-oz) cherry pie filling
1/4 tsp almond extract
1 carton (8-oz) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

Prepare and bake the cake as directed on package for two layers.  Cool and remove from pans according to package directions.

When cakes are cool, combine the pie filling and almond extract in a small bowl stirring until the extract is totally blended into the filling.

Place one cake layer on cake plate and spread with 1 cup of the whipped topping; top with half the pie filling mixture.  Add the second layer and top with the remaining pie filling mixture, spreading to within 1 1/2 inches of the edge of the cake.

Decorate the edges of the cake with the remaining whipped topping and garnish with the almonds.

file photo