Delectable Dessert Food Fusion Recipe

The pastry is the sweet course eaten toward the finish of a feast. The expression “dessert” can apply to numerous sugary treats, for example, cakes, tarts, treats, scones, gelatins, baked goods, frozen yogurts, pies, puddings, custards, and sweet soups. The organic product is likewise usually found in dessert courses in light of its normally happening sweetness.

Cherry Almond Torte Recipes With Ingredients And Procedure

This torte is my new go-to acrid cherry pastry. The filling resembles tart jam: not very sugary, and not in the slightest degree runny, on account of cooking it down a decent measure before including the cornstarch. The hull, made with part almond flour, is suggestive of Linzer torte. It’s rich and tasty, yet just faintly sweet. It’s more brittle than pie hull — and, as a matter of fact, somewhat harder to work with — however sweet and tart fruits sandwiched between two layers of this outside layer resembles an adult, increasingly modern thumbprint treat, and worth the exertion.


For the crust
3/4 cup (1 1/2 sticks) unsalted butter
2 cups flour
2/3 cup almond flour
1/3 cup plus 1 tablespoon sugar
1 large egg, slightly beaten
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons lemon zest
For the cherry filling
2 pounds fresh sour cherries, rinsed and pitted
3 tablespoons unsalted butter
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons lemon juice


  • In the bowl of a food processor (recommended) or stand mixer (works too), beat together butter and 1/3 cup sugar at medium speed until pale and fluffy. Beat or mix an egg into butter mixture, then add vanilla and mix to incorporate. Reduce speed to low and mix in flour, almond flour, salt, and zest until mixture just comes together to form a dough.
  • Halve dough and form each half into a disk. Wrap disks in plastic and chill until firm, at least 1 hour, more if the weather is warm. (Dough softens quickly, and can be quite sticky; if the dough gets soft at any point, a 20-minute stint in the fridge will make it more workable.)
  • Meanwhile, make filling: heat 3 tablespoons butter in a large skillet over medium heat until foam subsides, then add cherries with juices and sugar and simmer, stirring, until sugar dissolves. (Cherries will exude more juices.) Transfer a couple of tablespoons of the cherry mixture from the pan into a small bowl, and add cornstarch, whisking to form a thick paste. Continue to simmer cherry mixture until cherries are tender but not falling apart, about 8 minutes. Then stir cornstarch mixture and lemon juice into simmering cherries and boil, stirring frequently, about 2 minutes. Transfer filling to a heat-safe bowl and put in the fridge. This will make more filling than you need; you can bake the rest in ramekins, or save it for next time.
    Put a large baking sheet in the middle of the oven and preheat to 375°F.
  • While cherries are cooling, remove one piece of dough from the fridge and roll out between 2 sheets of floured wax paper into a 12-inch disk. Remove top sheet of paper and invert dough into a 9-inch tart pan. Trim the overhanging dough so the edge of crust lies flush with the edge of a tart pan. Prick shell with a fork several times to dock in a pan, then bake about 15 minutes (no need to weigh it down; it will puff slightly, but when you add filling it’ll shrink back into the pan), then remove and set on a counter. Spread cooled filling evenly in a tart shell.
  • Roll out the second half of dough on floured workspace without a wax paper to 12-inch disk, then use the cookie cutter to cut scalloped circles (or other fun shapes) out of dough. Top cherry filling with dough cut-outs in an overlapping pattern. Sprinkle remaining tablespoon sugar over the top layer of dough.
  • Transfer torte in tart pan onto the baking sheet in oven until pastry is golden and filling is bubbling about 30-45 minutes. Cool completely in pan on a rack, 1 1/2 to 2 hours, to allow juices to thicken. Serve warm or at room temperature. A scoop of vanilla ice cream would really put it over the edge.


How to Make Banana Cake with Penuche Frosting

The correct name of this frosting as it has been known in my family for at least 4 generations is panocha frosting. Panocha is a spelling variant of penuche that was once popular in Hawaii and was localized from penuche to panocha. Panocha is also a type of cane sugar and a type of fudge-like candy.

We’ve had incredible banana bread previously – however never the banana cake. This has a light, vaporous scrap, one that loans itself well to a layer cake. In any case, the genuine star here is the icing; its dark-colored sugar-smoothness radiates through, an ideal supplement to the banana. We’re currently embracing this into our own family standard, as well.


  • Banana Cake
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 eggs, separated
  • 2 bananas, crushed
  • 1/2 cup sour milk
  • 1 2/3 cups pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional)
  • Penuche Frosting
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 cup brown sugar
  • 1 3/4 cups powdered sugar (up to 2 cups)


  • Banana Cake
  • Heat the oven to 350° F.
  • Cream together the butter and sugar, then one at a time, mix in the egg yolks, bananas, and sour milk, stirring after each addition until combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients (and the nuts if using) to the wet ingredients and stir to combine.
  • Beat the egg whites until soft peaks form, and fold into the batter.
  • Butter and flour two 8-inch cake pans, divide the batter evenly between the pans, and bake for 25 to 30 minutes or until done.

Penuche Frosting

  • In a saucepan over low heat, melt the butter and stir in the brown sugar. Cook for 2 minutes, stirring constantly.
  • Add the milk, raise the heat, and cook until the mixture boils. Remove from heat, and let it cool until the mixture is lukewarm.
  • Gradually stir in the powdered sugar, beating until smooth.

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