Raspberry-Almond Torte

* Exported from MasterCook *

RASPBERRY-ALMOND TORTE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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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