I'm going to make a chocolate torte, two layers covered with ganache. I want to put some kind of sour cherry filling between the layers.
I was thinking of just folding sour cherry preserves into whipped cream but I'm thinking that it may turn out to mushy and end up squishing out the sides. I'm not an intuitive baker and I don't have too many tricks up my sleeve. Any suggestions will be appreciated.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!