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CHERRY ToRTE
Two %' sponge or chiffon layer cakes
can (1h, 402, pitted dark red Cherries, hee. Chartreuse er kirsch
2 Thsp. cornstarch Beqq yolks
Yo |b. butter Z tsp. vanilla
40. icing Sugar 3 squares semi-sweet chocolate
|) Make bake cake layers; cool. 4) Drain cherries, veserutng
juice, Jocherries,add wine:,chill 2 hours. 3) Trte Some
of the reserved juice in saucepan Stir cor nstarch, then rem-
aining juice. Cook til] thickened , refrigerate, 4) Blend
buller with sugar ;add eqq yolks, vanilla; beat until
Flutey . Refrigerate umtil of spreading Consistency.
5) (over Cake plate with waxed paper. bay on one layer.
cake. Using Smal| spatula, make a rim L'high, Ny thick
arou nd Cake edge, Nefrigerate until firm, 6) With
vegetable peeler make curls trom Chocolate Squares,
VArrange all but § cherries over cake ;add sauce; lay
Second layer over Top ; press gently, &) Frost Sides
and top of +orfe woth remaining butter Cream.
With Chocolate curls make Oring , 2% wide, around
top edge. Arrange % cherries Qround centre
Circle “Refrigerate until served. Makes ¥- 10 seruings