Raspberry Angel Torte Recipe
Ingredients
| Raspberries | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 2 tablespoons seedless red raspberry jam, melted | ||
| 1 (10 1/2-ounce) loaf angel food cake | ||
| 1/4 cup plus 2 tablespoons amaretto, divided | ||
| 3/4 cup vanilla low-fat yogurt | ||
| Blueberries | 1/2 Cup (16 tbs) | |
| 2 tablespoons plus 2 teaspoons sliced almonds, toasted | ||
Directions
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 edge of loaf pan.
Cut cake horizontally into 6 slices (slices will be very thin).
Place 1 cake slice in bottom of loaf pan.
Brush cake slice with 1 tablespoon amaretto.
Spread 3 tablespoons raspberry mixture over cake slice, and 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 1 tablespoon blueberries and 1 teaspoon almonds.
Set aside.
Line an 8-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edge of loaf pan.
Cut cake horizontally into 6 slices (slices will be very thin).
Place 1 cake slice in bottom of loaf pan.
Brush cake slice with 1 tablespoon amaretto.
Spread 3 tablespoons raspberry mixture over cake slice, and 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 1 tablespoon blueberries and 1 teaspoon almonds.
Chef
