Process first 3 ingredients in a food processor or blender until coarsely chopped. Line an 8 or 9- inch loaf pan with plastic wrap allowing edges of wrap to extend over the pan. Cut cake horizontally into 6 slices (they will be very thin). Place one cake slice with one tablespoon amaretto. Spread a portion of strawberry mixture over cake slice. Top with another cake slice. Repeat layers ending with a cake slice. Do no put amaretto or strawberry mixture on top cake slice. Cover and chill at least 2 hours. Invert cake onto a plate and remove plastic wrap. Combine yogurt and remaining 1 tablespoon of amaretto. Cut torte crosswise into 8 slices (to resemble striped flag). Dollop 1 and a half tablespoons of yogurt mixture on left right corner of cake slice. Sprinkle with a few blueberries and almonds. Yield: 8 servings.
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|Serving Size: 1 Serving (813g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 250 (23%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 9.2mg||3 %|
|Sodium 135.1mg||5 %|
|Potassium 1359.4mg||36 %|
|Total Carbohydrate 207.5g||61 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 192.5g|
|Protein 22.3g||32 %|
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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: 1111
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