Red, white and blue torte
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sugar |
| 2 | cups | Sliced strawberries |
| 2 | tablespoons | Strawberry preserves |
| 1 | Loaf angel food cake | |
| 6 | tablespoons | Amaretto; optional |
| ¾ | cup | Vanilla yogurt |
| ½ | cup | Blueberries |
| ⅓ | cup | Toasted sliced almonds |
Directions
Process first 3 ingredients in a food processor or blender until coarsely chopped. Line an 8 or 9- inch loaf pan with plastic wrap allowing edges of wrap to extend over the pan. Cut cake horizontally into 6 slices (they will be very thin). Place one cake slice with one tablespoon amaretto. Spread a portion of strawberry mixture over cake slice. Top with another cake slice.
Repeat layers ending with a cake slice. Do no put amaretto or strawberry mixture on top cake slice. Cover and chill at least 2 hours. Invert cake onto a plate and remove plastic wrap. Combine yogurt and remaining 1 tablespoon of amaretto. Cut torte crosswise into 8 slices (to resemble striped flag). Dollop 1 and a half tablespoons of yogurt mixture on left right corner of cake slice. Sprinkle with a few blueberries and almonds.
Yield: 8 servings.
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