Red, white and blue torte

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Sugar
2 cups Sliced strawberries
2 tablespoons Strawberry preserves
1 Loaf angel food cake
6 tablespoons Amaretto; optional
¾ cup Vanilla yogurt
½ cup Blueberries
⅓ cup Toasted sliced almonds

Directions

Process first 3 ingredients in a food processor or blender until coarsely chopped. Line an 8 or 9- inch loaf pan with plastic wrap allowing edges of wrap to extend over the pan. Cut cake horizontally into 6 slices (they will be very thin). Place one cake slice with one tablespoon amaretto. Spread a portion of strawberry mixture over cake slice. Top with another cake slice.

Repeat layers ending with a cake slice. Do no put amaretto or strawberry mixture on top cake slice. Cover and chill at least 2 hours. Invert cake onto a plate and remove plastic wrap. Combine yogurt and remaining 1 tablespoon of amaretto. Cut torte crosswise into 8 slices (to resemble striped flag). Dollop 1 and a half tablespoons of yogurt mixture on left right corner of cake slice. Sprinkle with a few blueberries and almonds.

Yield: 8 servings.

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