Almond crust fruit torte
Grind almonds in food processor. Add sugar and eggs, process 1 minute. Add butter and salt. Process 1 minute.
Spray oil into torte pans. Spread batter half-full into each pan. Bake at 375 degrees for 20-25 minutes until brown. Cool on rack and unmold.
One hour bfore serving, brush raspberry preserves over cake. Arrange fruit over raspberry preserves.
Melt apricot preserves in microwave. Add lemon juice and mix well. Brush over fruit.
Puree and strain raspberries. Add sugar.
Pass raspberry sauce when serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 1438 | ||
Calories from Fat: 1289 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.2g | 191 % | |
Saturated Fat 85.2g | 426 % | |
Monounsaturated Fat 40.3g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 610.7mg | 188 % | |
Sodium 1033.6mg | 36 % | |
Potassium 227.6mg | 6 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 33g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1438
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