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Pastel Torte

 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


  • 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
  • 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 McCormick® Pure Almond Extract
  • 2 drops green food coloring
  • 2 drops red food coloring
  • 1/4 cup flaked coconut, toasted


  • 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.
Nutritional 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.