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Torte: Amaretto Torte

Source of Recipe

Rose Marie Graziano Kemplin


List of Ingredients

Two 9in yellow cake layers
(or 2 9in sponge cake layers)
3/4 cup Amaretto di Saronno
1 (12oz) jar apricot preserves
2 cups (1 pint or 3 cartons) whipping cream
1/4 cup cornstarch
1/2 cup sugar
2 cups milk
2 eggs, well beaten
1 teas. each vanilla and rum flavoring
1/4 cup Amaretto di Saranno
1/3 cup chopped mixed candied fruit (optional)




Recipe

Split each cake layer into two thin layers.
In a sauce pan, mix cornstarch and sugar. Gradually
stir in milk and beaten eggs. Stir over low heat
until pudding bubbles and thickens.
Cool mixture then stir in vanilla and rum flavorings.
Cover and chill. Place one cake layer on a cake plate
or serving platter. Sprinkle with 1/3 of the Amaretto
and spread with 1/3 of the apricot preserves, followed
by 1/3 of the pudding.
Continue layering, ending with plain fourth cake layer.
In a bowl whip cream and 1/4 cup of Amaretto until stiff.
Spread mixture over the top and sides of the cake.
Sprinkle outer edge of top with candied fruit, if
desired.
Cool until ready to serve.

COMMENTS:
If desired, boxed Jello Vanilla pudding may be
substituted.
Make according to instructions except add only
2 cups milk and one egg.