CELEBRATION WHITE CAKE WITH CHERRY AND WALNUT FILLING AND CHERRY FROSTING

Italian Celebration White Cake with Cherry and Walnut Filling and Cherry Frosting - TORTA

This cake is  wonderful for Birthday's, Valentine's Day, or  any celebration.  It has been used for birthdays in my family for several generations.  It is made up of 3 layers so it makes a tall and beautiful presentation.

This cake is perfect without any flavoring, but you may use the optional almond extract, if you wish.

1 1/8 cup butter softened

2 ¼ cups sugar

¼ tsp. almond extract (optional)

3 3/8 cups all purpose flour (be sure to use all-purpose flour, it gives the perfect crumb for this cake.) 

4½ tsp. baking powder

1 ½ cups whole milk

8 egg whites

Grease and lightly dust with flour 3  9x1 ½ inch round cake pans.  Mix together the flour and baking powder and sift.  In a separate large bowl cream the butter and sugar together until the mixture is light colored and fluffy.  This can be done in an electric mixer or with a hand held mixer.  Add the almond extract at this point if you are using it.  Now, add about ¼ of the sifted dry ingredients to the creamed mixture and add alternately with milk.  Beat well after each addition, making sure to end by adding dry ingredients.  Beat the egg whites in a clean dry bowl with a clean dry beater until they form stiff peaks, and then add the egg whites to the batter by gently folding them in.  Bake in a preheated 375 degree Fahrenheit oven for 18 to 20 minutes or until a toothpick comes out clean when inserted into the middle of the pan.  Cool for approximately 10 minutes and invert onto cooling racks.  Cool thoroughly before frosting.

batter by gently folding them in.  Bake in a preheated 375 degree Fahrenheit oven for 18 to 20 minutes or until a toothpick comes out clean when inserted into the middle of the pan.  Cool for approximately 10 minutes and invert onto cooling racks.  Cool thoroughly before frosting.

Maraschino Cherry Frosting

4 egg whites

2 ½ cups granulated sugar

½ cup powdered sugar

4 tsp. light corn syrup

2/3 cup cold water

½ tsp. almond extract 

1 Tbsp. maraschino cherry juice, or enough to give the frosting and filling a light pink color. 

Alternatively you cam omit the almond extract, and increase the Maraschino cherry juice to 3 Tbsp.

Place the egg whites, granulated sugar, corn syrup, and water in the top of a double boiler, or a bowl that will fit on top of a pan of boiling water.  Before placing on top of the boiling water beat ½ minute on low speed of an electric mixer or beat with a balloon whisk to blend ingredients together.  Now, place the top of the double boiler or the bowl over boiling water, but not touching the water. Beat constantly with a hand held mixer or a balloon whisk till the frosting forms stiff peaks.  This will take between 10 and 15 minutes.  Remove from the boiling water and add the optional almond extract if you are using it, and the maraschino cherry juice. Mix until thoroughly blended.  Reserve 2/3 of the mixture for the frosting and use the remaining third for the following filling recipe.

Maraschino Cherry and Walnut Filling

1/3 of the above frosting 

5 jars 6 oz. each (30 oz.) maraschino cherries roughly chopped (each cherry should be chopped into fourths.)

12 oz. walnuts (roughly chopped)

Add the chopped cherries and chopped walnuts to the frosting and mix.

Assembly

Place the bottom cake layer on a serving plate.  Spread ½ of the filling over the cake layer.  Place the second cake layer on top of the filling.  Spread the remaining filling on top of this layer.  Place the third cake layer on top of the filling.  Spread the top and sides of the cake with the reserved frosting, using a 1 inch wide offset spatula or a table knife.  Make some free form swirls on the top of the cake.  Bellissimo!

Serve this with vanilla ice-cream and or Sweetened Whipped Cream - Panna Montata. Recipe follows.

A tall domed cake stand is an excellent way to store this cake. If you do not have one, just cover the cake with plastic wrap. Store in the refrigerator. This cake keeps very well for several days.

                                                                            

Sweetened Whipped Cream - Panna Montata

1 pint (2 cups) heavy whipping cream

¼ cup plus 2 Tbsp. powdered sugar

1 Tbsp. to 1 Tbsp. plus 2 tsp. vanilla extract (to taste)

The cream should be well chilled just from the refrigerator (under 40 degrees F.)  Beat with an electric hand mixer if you have one, otherwise a stand mixer or a whisk.  Start beating slowly so that the cream does not spray out of the bowl.  Beat until the cream is thickened, then add the powdered sugar and mix until combined. Add the Tbsp. of vanilla extract and stir until it is mixed in thoroughly. Taste and add more if needed.  The cream should form soft peaks when the beater is slowly lifted up.  Place in the refrigerator and let it sit for at least an hour before serving to let the flavors meld. 

Tip:  Beating the cream before adding the flavorings lets maximum air to be incorporated into the cream.

Hope you enjoy this Italian cake