Bonbon Ribbon Torte Recipe

Summary

Preparation Time4 Hr 0 MinCooking Time20 Min
Ready In4 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
CourseMethod
VegetarianMain Ingredient
Interest Group,

Ingredients

 All-purpose flour2 Cup (32 tbs), sifted
 Baking powder1 Teaspoon
 Salt1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs)
 Sugar1 Cup (16 tbs)
 Egg1
 Cream2 Cup (32 tbs) (For Whipping)
 Frozen raspberries10 Ounce, thawed (1 Package)
 Currant jelly1⁄2 Cup (8 tbs)
 Apricot halves8 , well drained (From A 1 Pound Can)

Nutrition Facts

Serving size

Calories 617 Calories from Fat 135

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 9.5 g47.6%

Trans Fat 0 g

Cholesterol 60.8 mg

Sodium 228 mg9.5%

Total Carbohydrates 115 g38.5%

Dietary Fiber 4.2 g16.8%

Sugars 63 g

Protein 7 g14.8%

Vitamin A 29% Vitamin C 8.3%

Calcium 18.9% Iron 10.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to temperature of 400 degrees.

MAKING
2) Onto wax paper, sift the flour, baking powder, salt and cinnamon.
3) In a medium-sized bowl, cream together the butter or margarine with sugar till the mixture is fluffy-light. Beat in the egg and 1 tablespoon of the cream.
4) Add the flour mixture, 1 third at a time, and stir well to blend and make a stiff dough.
5) Divide the dough into 8 equal parts and place one on a large cookie sheet.
6) Take a piece of wax paper and cut it into a rectangle measuring 9 1/2x 3 ½ so that it can be used as a shaping guide. Place the rectangle over the dough on the cookie sheet and press the dough out evenly till it is the same size as the waxed paper. Peel the paper off. Repeat the procedure with the remaining dough with a second cookie sheet. Make 8 rectangles from the dough. Use a fork to prick the rectangles all over.
7) Bake in preheated oven for about 9 minutes or till the dough is lightly golden and firm. Cool for several minutes on the cookie sheets. Remove and completely cool.
8) Into a small bowl, press raspberries with syrup through a sieve to make a puree. Discard the seeds.
9) In a small saucepan, stir the puree slowly into the cornstarch. Add the currant jelly and cook, constantly stirring, till the jelly has melted and the sauce is thick. Boil for about 3 minutes and remove from the heat. Chill.

FINALIZING
10) Some hours before serving, use about 2 tablespoonfuls of the raspberry mixture to spread each cookie layer evenly.
11) In a medium-sized bowl, beat the remaining cream till it is stiff. Spread 1/3 cupful over the raspberry mix on 7 of the cookie layers.
12) On a serving plate, stack the cookie layers and cover with the remaining layer. In a row on top, arrange the apricot halves. In poufs all around the apricots, spoon the remaining cream.

SERVING
13) Serve after chilling well.
Quantcast