Cherry Torte with Cherry Prosecco Syrup is a decadent dessert that perfectly balances the sweetness of cherries with the light, bubbly essence of Prosecco. This elegant torte is layered with moist cake and topped with a luscious cherry-infused syrup, making it an irresistible treat for any special occasion.
Origin Cherry Torte with Cherry Prosecco Syrup
The torte, a traditional European dessert, has roots in Austria and Germany, where it is typically a rich, multilayered cake filled with fruits, nuts, or creams. The addition of Prosecco syrup adds an Italian-inspired touch, bringing out the natural sweetness and tartness of cherries in a sophisticated way.
What I Love About This Recipe
The rich, buttery texture of the torte combined with the slightly tart cherry syrup creates an indulgent yet refreshing contrast. I love how the Prosecco enhances the cherry flavor, making each bite feel light and luxurious. This dessert is also visually stunning, perfect for celebrations or an elegant dinner party.
Also Read : Anjeer Halwa: A Delicious and Nutritious Indian Dessert
Cherry Torte with Cherry Prosecco Syrup
Course: Desserts8
servings10
minutes1
hour240
kcalIngredients
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (120ml) whole milk
1 cup fresh or frozen cherries, pitted and halved
1 cup fresh or frozen cherries, pitted
½ cup (120ml) Prosecco
½ cup (100g) sugar
1 teaspoon lemon juice
Directions
- Preheat oven to 350°F (175°C). Grease and flour a round 9-inch cake pan.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- Fold in the pitted cherries, then pour the batter into the prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the torte cool in the pan for 10 minutes before transferring to a wire rack.
- While the cake is baking, prepare the syrup. In a saucepan, combine cherries, Prosecco, sugar, and lemon juice over medium heat.
- Simmer for 10-15 minutes, stirring occasionally, until the syrup thickens slightly. Strain to remove cherry solids, if desired, and let cool.
- Once the torte has cooled, drizzle the cherry Prosecco syrup over the top.
- Serve warm or at room temperature, optionally garnished with fresh cherries and whipped cream.
Notes
- For a non-alcoholic version, substitute Prosecco with sparkling grape juice or cherry juice.
- If using frozen cherries, thaw and drain excess liquid before adding them to the batter.
