| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Sugar |
| 2 |
c |
Sliced strawberries |
| 2 |
tb |
Strawberry preserves |
| 1 |
|
Loaf angel food cake |
| 6 |
tb |
Amaretto; optional |
| 3/4 |
c |
Vanilla yogurt |
| 1/2 |
c |
Blueberries |
| 1/3 |
c |
Toasted sliced almonds |
INSTRUCTIONS
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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