Raspberry Cream Torte

6 ingredients
8 steps

Ingredients

  • 1 prepared angel food cake (If you prefer to make your own-wonderful)
  • 1 (12 ounce) carton frozen whipped topping (you can substitute sugar or fat free here)
  • 1 (6 ounce) carton raspberry yogurt (again substitute low fat or sugar)
  • 13 cup confectioners' sugar (powder Splenda can be substituted here)
  • 1 pint fresh raspberry (or berry of choice)
  • 12 cup raspberry preserves (more if desired)

Directions

  1. 1
    If you are making your own angel food cake, prepare and bake as usual.
  2. 2
    If using a prepared angel food cake slice horizontally in half.
  3. 3
    Additional layers can be added, but I like to keep it simple.
  4. 4
    Combine and fold gently the thawed whipped topping, yogurt, and confectioner's sugar or Splenda.
  5. 5
    Frost the bottom layer and thinly spread raspberry preserves, if desired.
  6. 6
    Place the top of the cake on and frost the rest of the cake.
  7. 7
    Garnish with fresh raspberries.
  8. 8
    If desired, warm the remaining preserves in the microwave until the constistancy is spreadable and stroke or swipe the melted preserves around the sides of the cake with a clean paint brush or pastry brush.

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