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Raspberry-almond Torte
Author/Submitted by:
Servings: 10
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 1
package
Yellow cake mix 1
package
Instant vanilla pudding 4
Eggs 3/4
cup
Water 1/4
cup
Oil 1/2
teaspoon
Almond extract 1/2
cup
Chopped toasted almonds 2
cups
Red raspberry preserves 1
cup
Sliced almonds
Confectioners sugar
Directions:
Combine first six ingredients in large mixer bowl. Beat at medium speed for 4 minutes. Stir in chopped almonds. Pour into 2 greased and floured 9 inch cake pans. Bake at 350~F for 30-35 min until cake is done.DO NOT UNDERBAKE. Cool in pans 15 min. Remove from pans and cool on rack. Split each layer horizontally, making 4 layers. For each torte, spread 2/3 cup preserves on l layer, sprinkle with 1/2 cup of the almonds. Add second layer. Spread with 1/3 cup of the preserves and sprinkle generously with confectioners sugar and additional almonds. Makes 2 tortes. If you only want 1 torte, one layer can be frozen and used later; just use half the preserves and almonds for 1 torte.
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