Recipes have the power to take us back to another time, place and carry on our memory long after we’ve gone. This is definitely the case with Helen’s Cherry Torte.
Helen du Preez immigrated from Austria at the age of eight. While Helen’s mother passed away when she was just 13, her Cherry Torte recipe was passed on to Helen and it continued to be a family favourite enjoyed by Helen’s four children, 10 grandchildren and two great-grandchildren.
Maddison recalls a time when her Grandma visited from Canberra for Easter and made this recipe with her and her sister Eden. And every year Helen’s famous boiled fruit cake would make the trip from Canberra to Brisbane via Australia Post. For Helen, this Cherry Torte was the perfect celebration cake served after her much-loved Chicken Schnitzel and honey carrots.
While Helen passed away less than a year ago, her memory lives on with this recipe and through the next generation of her family.
200g self-raising flour
115g unsalted butter (1/4 lb) (soft)
3 eggs separated
1 carton of sour cream (300ml)
25 ml Grand Marnier
1 teaspoon vanilla sugar
1 Tablespoon corn flour
3 cans black cherries
TIP: you can buy vanilla sugar in the spice aisle of the supermarket or make your own supply by scraping the contents of one vanilla bean pod into 2 cups of white sugar and mixing through. Bury the bean pod in the sugar and store in an airtight jar and let stand for at least a week before using.