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Amaretto Torte




Source of Recipe


Internet


List of Ingredients




Two 9 in. yellow cake layers (or 2 9 in. sponge cake layers)
3/4 cup Amaretto
1 (12 oz.) jar apricot preserves
2 cups 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
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 Jell-O Vanilla pudding may be substituted. Make according to instructions except add only 2 cups milk and one egg.