Torte "Poncho" with Cherries


For the biscuits:

½ cup sugar
6 eggs
¾ cup all purpose flour
1 ½ tsps. baking powder
¼ tsp. salt
2 Tbsps. cocoa (unsweetened)

For the filling:

28 oz. or 800 gr sour cream
3-4 Tbsps. sugar
3 Tbsps. vanilla
12 ½ oz. (350 gr) pie cherries (water drained)
½ cup walnuts

Preparation time: 1 hour 30 min.
Total time: 12+ hours.



Whisk eggs with sugar until all sugar dissolves.

Mix flour, baking soda, and salt and slowly add to the egg mix mixing well.

Oil two baking dishes.

Pour approximately 1/3 of the dough into one baking dish.

Add cocoa into the remaining dough and mix well. Pour the dough into the second oiled baking dish.

Preheat the oven to at 350°. Place both baking dishes on medium level. The smaller biscuit takes about 12-15 minutes. Remove it from the oven first. Give additional 10 minutes or so to finish baking the larger biscuit.

Cool the biscuits.


Whisk sour cream with sugar. Add vanilla and continue whisking for about 7 minutes.

Place the smaller, white biscuit on the plate and trim the edges. Use a smaller bowl or dish to cut a perfect circle.

Sprinkle a little cherry syrup onto the white biscuit.

Slice the larger brown biscuit into 1/3” by 1/3” cubes. Sprinkle cherry syrup onto the biscuits. Set aside.

Spread sour cream filling over the white biscuit. Place the brown biscuit, cherries, and nuts cubes on top.

Spread another layer of the filling. Make sure that the filling fills the spaces between biscuits, cherries, and nuts.

Continue adding layers and filling in the shape of an upside down bowl, until all are used. Top with the white biscuits, and cover with sour cream filling.

Place in the refrigerator for at least 6 hours or overnight.


Melt chocolate in water bath. Add softened butter and warm milk.

Refrigerate for at least 6 hours before serving.

KimRidge Farm Stamp