Pastel Torte
Pastel Torte might be just the dessert you are searching for. This recipe makes 9 servings with 331 calories, 4g of protein, and 12g of fat each. For 45 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 54 people have tried and liked this recipe. It is brought to you by Taste of Home. If you have almond extract, red food coloring, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is not so super. Similar recipes include Pastel Cupcakes, Pastel de Choclo, and Pastel De Nata.
Servings: 9
Preparation duration: 50 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 teaspoon almond extract
1 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup flaked coconut, toasted
1 cup confectioners' sugar
2 egg yolks
1-1/2 cups all-purpose flour
2 envelopes unflavored gelatin
2 drops green food coloring
2 drops red food coloring
Pinch salt
3/4 cup sugar
1 cup cold water
Equipment:
bowl
baking pan
sauce pan
Cooking instruction summary:
Directions In a bowl, cream the butter and brown sugar. Beat in egg yolks, one at a time. Combine flour and baking powder; add to the creamed mixture. Press into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until light brown. Cool. In a saucepan, combine the sugar, gelatin and salt; stir in water. Let stand for 1 minute. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat; transfer to a bowl. Add confectioners; sugar; beat on high until thick and creamy white, about 12 minutes. Add baking powder and extract. Divide into three equal portions. Add green food coloring to one portion and red food coloring to another; mix well. Leave the third portion white. Pour green mixture over crust; chill for 3 minutes. Top with white mixture; chill for 3 minutes. Top with pink mixture. Sprinkle with coconut. Cover and refrigerate for 1 hour or until set. Yield: 9 servings. Editor's Note: Varying room temperatures and humidity may cause the white and pink mixture to become too firm to spread. To soften, microwave on high in 5-second segments until mixture is spreadable. Torte may be frozen. Originally published as Pastel Torte in Taste of HomeApril/May 1998, p67 Nutritional Facts 1 serving (1 piece) equals 360 calories, 12 g fat (7 g saturated fat), 75 mg cholesterol, 225 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a bowl, cream the butter and brown sugar. Beat in egg yolks, one at a time.
2. Combine flour and baking powder; add to the creamed mixture. Press into a greased 9-in. square baking pan.
3. Bake at 325° for 15-20 minutes or until light brown. Cool.
4. In a saucepan, combine the sugar, gelatin and salt; stir in water.
5. Let stand for 1 minute. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
6. Remove from the heat; transfer to a bowl.
7. Add confectioners; sugar; beat on high until thick and creamy white, about 12 minutes.
8. Add baking powder and extract. Divide into three equal portions.
9. Add green food coloring to one portion and red food coloring to another; mix well. Leave the third portion white.
10. Pour green mixture over crust; chill for 3 minutes. Top with white mixture; chill for 3 minutes. Top with pink mixture. Sprinkle with coconut. Cover and refrigerate for 1 hour or until set.
Nutrition Information:
covered percent of daily need
