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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."
  • Total Time
    Prep: 50 min. + chilling Bake: 15 min. + cooling
  • Makes
    9 servings


  • 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 almond extract
  • 2 drops green food coloring
  • 2 drops red food coloring
  • 1/4 cup sweetened shredded 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, 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.
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 piece: 360 calories, 12g fat (7g saturated fat), 75mg cholesterol, 225mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 4g protein.

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  • Isolda
    Jan 29, 2010

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