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Source: My Meal Menus Prep: 20 min, Cook: 20 min. Preheat oven to 375F. Combine butter and sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Add almonds and salt and mix thoroughly. Spread batter in the bottom of a 9 inch cake pan lined with waxed paper and buttered. Bake 20-25 minutes until golden brown. Place torte on a rack to cool. Invert torte onto a serving platter. Discard waxed paper. Brush torte with raspberry preserves. Arrange strawberries, pears and kiwi in a circular pattern on top of torte. Brush with apricot preserves. Per serving: calories 339, fat 19.4g, 49% calories from fat, cholesterol 80mg, protein 5.2g, carbohydrates 39.9g, fiber 4.2g, sodium 55mg. Posted to JEWISH-FOOD digest V97 #119 by firstname.lastname@example.org on Apr 9, 1997
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 56 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 264.4mg||81 %|
|Sodium 87.5mg||3 %|
|Potassium 85.7mg||2 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 38g|
|Protein 7.9g||11 %|
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Calories per serving: 235
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