Viennese Torte

chef.jackson's picture

Nov. 10, 2011

Ingredients

Frozen butter pound cake 1 Pound , thawed (Original Variety)
Rum 3 Tablespoon
Strawberry preserves 2 Tablespoon
Apricot preserves/Pineapple preserves 2 Tablespoon
Frozen whipped topping 1 Cup (16 tbs) , thawed
Almonds 1/4 Cup (4 tbs) , toasted and sliced

Directions

MAKING

1. Slice the cake, lengthwise into 3 layers.

2. Each side of the layer, sprinkle with rum.

3. On a serving plate, place the bottom layer, spread with strawberry preserves.

4. Place middle layer on top, spread with apricot reserves.

FINALISING

5. Place the top layer, pipe whipped topping cream over it presentably.

6. Garnish with almonds and chill for about half hour.

SERVING

7. Serve chilled.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 530Calories from Fat 48

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 387 mg16.13%

Total Carbohydrates 96 g32%

Dietary Fiber 2 g8%

Sugars 61 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet