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Pastel Torte

Gloria Denton of Courtenay, British Columbia relates, "I've made this pretty layered dessert for many showers. The delicate almond flavor is wonderful."

9 ServingsPrep: 50 min. + chilling Bake: 15 min. + cooling

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
2 egg yolks
1-1/2 cups all-purpose flour
1 teaspoon baking powder
TOPPING:
3/4 cup sugar
2 envelopes unflavored gelatin
Pinch salt
1 cup cold water
1 cup confectioners' sugar
1 teaspoon baking powder
1/2 teaspoon almond extract
2 drops green food coloring
2 drops red food coloring
1/4 cup flaked coconut, toasted

Directions

In a bowl, cream the butter and brown sugar. Beat in egg yolks, one
at a time. Combine flour and baking powder; add to the creamed
mixture. Press into a greased 9-in. square baking pan. Bake at
325° for 15-20 minutes or until light brown. Cool.
In a saucepan, combine the sugar, gelatin and salt; stir in water.
Let stand for 1 minute. Cook and stir over medium heat until
mixture comes to a boil. Reduce heat; simmer for 10 minutes,

2 of 2

Pastel Torte (continued)

Directions (continued)

stirring occasionally. Remove from the heat; transfer to a bowl.
Add confectioners; sugar; beat on high until thick and creamy white,
about 12 minutes. Add baking powder and extract. Divide into three
equal portions. Add green food coloring to one portion and red food
coloring to another; mix well. Leave the third portion white. Pour
green mixture over crust; chill for 3 minutes. Top with white
mixture; chill for 3 minutes. Top with pink mixture. Sprinkle with
coconut. Cover and refrigerate for 1 hour or until set. Yield: 9
servings.

Editor's Note: Varying room temperatures and humidity may cause the white and pink mixture to become too firm to spread. To soften, microwave on high in 5-second segments until mixture is spreadable. Torte may be frozen.

Nutrition Facts: 1 serving (1 piece) equals 360 calories, 12 g fat (7 g saturated fat), 75 mg cholesterol, 225 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.