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.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)