| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus 3 Tbs. unsalted butter |
|
|
softened |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 3/4 |
c |
Plus 2 Tbs. blanched |
|
|
slivered almonds finely |
|
|
ground |
| 1/8 |
t |
Salt |
| 1/4 |
c |
Red raspberry preserves |
|
|
melted and strained |
| 2 |
c |
Strawberries, hulled and |
|
|
halved lengthwise |
| 2 |
|
Pears, halved lengthwise |
|
|
cored and cut into 1/4 |
|
|
inch |
|
|
slices |
| 1 |
|
Kiwi fruit, peeled and cut |
|
|
crosswise into 1/4 inch |
|
|
slices |
| 1/4 |
c |
Apricot preserves, melted |
|
|
and strained |
INSTRUCTIONS
Source: My Meal Menus Prep: 20 min, Cook: 20 min. Preheat oven to
375°F. Combine butter and sugar in a mixing bowl. Beat with an
electric mixer until light and fluffy. Add eggs, one at a time, mixing
thoroughly after each addition. Add almonds and salt and mix
thoroughly. Spread batter in the bottom of a 9 inch cake pan lined
with waxed paper and buttered. Bake 20-25 minutes until golden brown.
Place torte on a rack to cool. Invert torte onto a serving platter.
Discard waxed paper. Brush torte with raspberry preserves. Arrange
strawberries, pears and kiwi in a circular pattern on top of torte.
Brush with apricot preserves. Per serving: calories 339, fat 19.4g,
49% calories from fat, cholesterol 80mg, protein 5.2g, carbohydrates
39.9g, fiber 4.2g, sodium 55mg. Posted to JEWISH-FOOD digest V97 #119
by alotzkar@direct.ca on Apr 9, 1997
A Message from our Provider:
“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”