Quick raspberry torte
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced almonds |
| ½ | cup | Sour cream |
| 1 | tablespoon | Confectioners sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | pounds | Cake |
| ½ | cup | Seedless raspberry jam |
| ½ | cup | Fresh raspberries |
Directions
In glass bowl, add almonds. Micro-cook on high heat until toasted, stirring and checking every 30 seconds. In a small bowl, combine sour cream, confectioners sugar, and vanilla extract. Cut pound cake into 4 horizontal layers. 4. Spread each layer with raspberry jam and toasted almonds. Stack layers. Spread sour cream mixture lavishly on top. Top with fresh raspberries. Refrigerate until ready to serve.
Approximately 7 minutes.
Per serving (excluding unknown items): 2480 Calories; 99g Fat (41% calories from fat); 37g Protein; 281g Carbohydrate; 314mg Cholesterol; 2275 mg Sodium
By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW# FF2106 Converted by MM_Buster v2.0l.