Raspberry Angel Torte
|Raspberries||2 Cup (32 tbs)|
|Seedless red raspberry jam||2 Tablespoon, melted|
|Angel food cake loaf||10 1⁄2 Ounce (1 Loaf)|
|Amaretto||6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)|
|Low fat vanilla yogurt||3⁄4 Cup (12 tbs)|
|Blueberries||1⁄2 Cup (8 tbs)|
|Sliced almonds||8 Teaspoon, toasted (2 Tablespoons Plus 2 Teaspoons)|
Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped.
Line an 8-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edge of loaf pan.
Cut cake horizontally into 6 slices (slices will be very thin).
Place 1 cake slice in bottom of loaf pan.
Brush cake slice with 1 tablespoon amaretto.
Spread 3 tablespoons raspberry mixture over cake slice, and 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 tablespoon blueberries and 1 teaspoon almonds.