“HEAVENLY DELIGHT” TORTE

cooking

Sponge cake layers

• Whisk eggs with sugar and salt until fluffy foam.
• Melt GRANDPRO Cake margarine on the stove in a heavy-bottomed saucepan (do not boil!). Remove from the stove, cool slightly and, gradually whisking, slowly add to the sugar-egg mixture. Whisk well.
• Add flour and baking powder (after sifting through a sieve); whisk all again. At the very end, add milk and whisk well.
• Cover the resulting dough with a damp towel and let it rest for 15 minutes.
• Divide the dough into two parts, bake in an oven at 180˚C for 30 minutes.

Sour cherry filling

• Put sour cherries in a saucepan, add sugar, heat to a boil and cook for two minutes. Add potato starch, stir and boil for another two minutes, remove from the stove.
• Use immediately while it is hot.

Cream

• Combine all the ingredients and whisk until smooth.

Soaking for sponge cake layers

• Mix wine and water.

Assembling the torte

• Soak the sponge cake layers with a mixture of wine and water.
• Put the hot sour cherry filling on the first cake.
• Put part of the cream on the sour cherry filling, then the second cake, then the cream.
• Flatten and refrigerate for 12 hours.
• Take the torte out of the refrigerator, take off the mold, coat the torte sides with cream and smooth it.
• Garnish the torte with meringue and icing buttons.