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Ingredientes
- 1/4 c. Plus 3 Tbs. unsalted butter, softened
- 1/2 c. Sugar
- 2 x Large eggs
- 3/4 c. Plus 2 Tbs. blanched slivered almonds, finely grnd
- 1/8 tsp Salt
- 1/4 c. Red raspberry preserves, melted and strained
- 2 c. Strawberries, hulled and halved lengthwise
- 2 x Pears, halved lengthwise, cored and cut into 1/4 inch slices
- 1 x Kiwi fruit, peeled and cut crosswise into 1/4 inch slices
- 1/4 c. Apricot preserves, melted and strained
Direcciones
- Prep: 20 minutes, Cook: 20 minutes.
- Preheat oven to 375 F. Combine butter and sugar in a mixing bowl. Beat with an electric mixer till light and fluffy. Add in Large eggs, one at a time, mixing thoroughly after each addition. Add in 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 min till golden. Place torte on a rack to cold. Invert torte onto a serving platter. Throw away waxed paper. Brush torte with raspberry preserves. Arrange strawberries, pears and kiwi in a circular pattern on top of torte. Brush with apricot preserves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 458 | |
| Calories from Fat 286 | 62% |
| Total Fat 32.88g | 41% |
| Saturated Fat 15.62g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 70mg | 3% |
| Potassium 282mg | 8% |
| Total Carbs 39.45g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 29.06g | 19% |
| Protein 6.03g | 10% |
