A ready-made angel food cake puts the 'easy' in this fresh cherry and vanilla custard dessert torte.

Cherry Angel Torte

1 ready made (tube-pan-style) angel food cake
4 cups fresh sweet cherries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 3/4 cups milk
2 large egg yolks
1 teaspoon vanilla extract
1 cup whipping cream, whipped

1. Pit and cut cherries in half; finely chop; set aside.
2. In a saucepan combine sugar, flour, cornstarch, and salt . Gradually blend in milk. Cook over medium heat until thickened, stirring constantly. Stir a small amount of the hot mixture into egg yolks; stir until thoroughly combined and add to the custard mixture in saucepan and bring to boiling, stirring constantly. Cool; stir in vanilla. Chill; beat with an electric mixer at medium speed until smooth.
3. Whip cream until stiff; fold half into the custard. Fold in the chopped cherries.
4. Split the angel food cake into thirds. Spread the cherry mixture between the layers. Spread the remaining cream over the cake and garnish with the halved cherries. Chill until served.

Makes 8 servings.