Raspberry angel torte
Raspberry angel torte recipe in the cake category
Recipe ingredients:
- 2 cups raspberries
- 2 tablespoons granulated sugar or 3 Equal packets
- 2 tablespoons seedless red raspberry jam, melted
- 1, 10 1/2 ounce, loaf angel food cake
- 6 tablespoons amaretto, divided
- 3/4 cup vanilla low fat yogurt
- 1/2 cup blueberries
- 8 teaspoons sliced almonds, toasted
Recipe method:
- Place first 3 ingredients in a food processor and pulse 3 times or until coarsely chopped. Set aside.
- Line an 8 inch loaf pan with plastic wrap allowing plastic wrap to extend over the edge of the pan.
- Cut cake horizontally into 6 thin slices.
- Place 1 cake slice in bottom of pan.
- Brush cake slice with 1 tablespoon amaretto.
- Spread 3 tablespoons raspberry mixture over cake slice.
- Top with another cake slice.
- Repeat layers ending with cake slice.
- Do not put amaretto or raspberry mixture on top cake layer.
- Cover and chill 2 hours.
- Place a serving plate upside down on top of pan.
- Invert cake onto plate. Remove plastic wrap.
- Combine yogurt and remaining 1 tablespoon amaretto in a small bowl. Stir well.
- Cut torte crosswise into 8 slices.
- Dollop 1 1/2 tablespoons yogurt mixture onto each slice.
- Sprinkle each with 2 tablespoons blueberries and 1 teaspoon almonds.
Tags: raspberry, angel, torte, recipe, cake, recipes, cooking