A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Strawberry Almond Torte
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- #67445
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Crust
1/4 cup canola oil
1/2 cup sugar
2 egg whites
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1/4 cup almonds, chopped
Almond filling
2 egg whites
1/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup almond paste
4 cups whipped topping
1 quart fresh strawberries
directions
Grease two 9-inch cake pans. Preheat oven to 350 degrees F.
Make crust: beat egg whites until foamy, combine with canola oil, sugar, vanilla, flour, salt and chopped almonds. Divide into the two prepared cake pans. Set aside.
Make almond filling by beating egg whites, add sugar and extracts. Blend in almond paste. Spread half of filling on top of each uncooked crust.
Bake at 350 degrees F for 25-30 minutes. Cool for 5 minutes before removing from pan. Cool completely.
To assemble torte: Place one of cooled crusts on cake plate. Spread with half of whipped topping. Place halved strawberries on top. Top with remaining crust.
Spread the top of the crust with the remaining whipped topping and strawberries, serve immediately.
added by
gracie898
nutrition data
Nutritional data has not been calculated yet.
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