Red Velvet Torte
We begin with two layers of our red velvet cake that are filled and iced with a cream cheese icing. The cake is garnished with
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We begin with two layers of our red velvet cake that are filled and iced with a cream cheese icing. The cake is garnished with
Our special blend of sweetened red cherries with a hint of almond fills a delicate all-butter cookie crust. The tart is topped with oat streusel
A thin cookie crust supports a filling of sweetened cranberries and Jonathon apples. We add a hint of caramel and orange cognac, then top it
Our all butter cookie crust is filled with a lemon curd filling that is laced with fresh lemon juice and pure butter. It is then
Our all-butter cookie crust is coated with chocolate and filled with pastry cream. Fresh fruit is artistically arranged on top and coated with apricot glaze.
Our all-butter cookie crust is filled with an almond pound cake. We arrange an entire pound of sliced apples on top and then bake it
Our special almond batter is mixed with ground almonds and natural almond flavor and then baked. The cake is then topped with a layer of
Our moist sour cream batter is layered with cinnamon sugar and pecans. It is then topped with butter streusel and more cinnamon, then baked to
Our coffeecake batter is blended with diced Jonathon apples and cinnamon and the baked to a buttery crunch. The finished cake is glazed with fondant
This classic combination was created by Auguste Escoffier around 1864 and was named after the operetta La belle Helene. Our version starts with bases of