The best delicious Raspberry Angel Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Angel Torte recipe today!
Hello my friends, this Raspberry Angel Torte recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry Angel Torte is amazingly delicious, and addictive, everyone will be asking for more Raspberry Angel Torte.
What Makes This Raspberry Angel Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry Angel Torte.
Ready to make this Raspberry Angel Torte Recipe? Let’s do it!
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2 c Raspberries
2 tb Sugar
2 tb Raspberry Jam; Melted
10 1/2 oz Angel Food Cake
6 tb Amaretto; Divided
3/4 c Vanilla Low-Fat Yogurt
1/2 c Blueberries
8 ts Sliced Almonds; Toasted
Place first 3 ingredients in a food processor, and pulse 3 times or until
coarsely chopped. Set aside. Line an 8 inch loaf pan with plastic wrap,
allowing plastic wrap to extend over edge of pan. Cut cake horizontally
into 6 slices (slices will be very thin). Place 1 cake slice in bottom of
pan. Brush cake slice with 1 tablespoon amaretto. Spread 3 tablespoons
raspberry mixture over cake slice; top with another cake slice. Repeat
layers, ending with cake slice (do not put amaretto or raspberry mixture on
top cake layer). Cover and chill 2 hours. Place a serving plate upside down
on top of pan; invert cake onto plate. Remove plastic wrap. Combine yogurt
and remaining 1 tablespoon amaretto in a small bowl; stir well. Cut torte
crosswise into 8 slices. Dollop 1 1/2 tablespoons yogurt mixture onto each
slice. Sprinkle each with 1 tablespoons blueberries and 1 teaspoon almonds.
Yields
8 servings
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