Strawberry Almond Cream Torte
You could use other fruit as well.
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- 1 pkg
- golden pound cake mix
- 1 tsp
- almond extract
- toasted almond cream frosting (below)
- 2 c
- strawberries, sliced
1Heat oven to 325 degrees Generously grease and flour 2 round pans, 8x 1 1/2 inches.
Prepare cake mix as directed on pkg. except-stir in almond extract with the water. Pour into pans. Bake until top springs back when touched lightly in center or when wooden pick inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Remove from pans; cool completely on wire rack.
2Spread about half the Toasted Almond Cream Frosting over 1 layer, top with half of the strawberries. Top with other layer and frost top of torte with remaining frosting. Arrange remaining berries. Top with other layer and frost top of torte with remaining frosting. Arrange remaining strawberries decoratively on top. Refrigerate any remaining torte.
3Toasted Almond Cream Frosting. Beat 2 pkgs. (3oz each) cream cheese, softened, and 1 tsp almond extract in medium bowl on high speed until blended. Gradually beat in 2 1/2 cups powdered sugar until smooth and of spreading consistency. Stir in 1/2 cup slivered almonds, toasted*
To toast almonds, heat oven to 350 degrees. Bake in ungreased pan, stirring occasionally, until golden brown, about 10 minutes