STRAWBERRY CHOCOLATE ALMOND TORTE
2 c. toasted slivered almonds
3 tbsp. all-purpose flour
4 tsp. baking powder
6 eggs
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sifted powdered sugar
1/2 tsp. grated orange peel
1 (6 oz.) pkg. semisweet chocolate pieces
1 (8 oz.) carton dairy sour cream
2 tbsp. milk
3 c. strawberries, hulled and sliced
Whole strawberries (optional)
Orange peel, cut into long strips (optional)
In a bowl stir together almonds, flour and baking powder. Set aside.
In a blender or food processor container combine eggs and sugar. Cover;
blend or process until smooth. Add nut mixture. Cover; blend or process until
smooth. Spread in 2 greased, floured 9 x 1 1/2-inch round baking pans.
Bake in a 350 degree oven for 20 to 25 minutes or until light brown. Cool
on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks.
For cream cheese filling, in a small mixer bowl beat cream cheese with an
electric mixer on medium-high speed until fluffy. Gradually add powdered sugar,
beating well. Stir in orange peel.
For chocolate filling, melt chocolate pieces over very low heat, stirring
often. Remove from heat. Add sour cream; stir until smooth. Stir in enough milk
until of spreading consistency.
To assemble torte; split cake layers horizontally. Place bottom of one
split layer on serving plate. Spread with half of the cream cheese filling. Top
with 1 cup of sliced strawberries. Place top of cake layer on strawberries.
Spread with half of chocolate filling. Repeat with second cake layer. Arrange
the remaining sliced strawberries on top of the cake. Garnish with additional
whole strawberries and orange peel strips, if desired. Chill for 2 to 24 hours.
Makes 12 servings.
For 24 servings: Make 2 separate tortes, one at a time.
marilyn
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