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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Oohs and ahs are sure to be the reaction when you bring this elegant torte to the table. It all starts with the unique almond and cinnamon-flavored crust topped with a layer of strawberry jam, then filled with prepared lemon sorbet. The torte is served with a rhubarb-strawberry sauce and additional fresh strawberries. Ingredients:
3 cups slivered almonds, toasted |
1/2 cup sugar |
1/4 teaspoon ground cinnamon |
5 tablespoons butter, melted |
1/3 cup seedless strawberry jam |
3 pints lemon sorbet, softened |
strawberry-rhubarb sauce: |
1/2 cup sugar |
1/4 cup water |
2-1/2 cups sliced fresh or frozen rhubarb |
2-1/2 cups frozen unsweetened strawberries, partially thawed and sliced |
3/4 teaspoon vanilla extract |
1 pint fresh strawberries, sliced |
Directions:
1. Place the almonds, sugar and cinnamon in a food processor; cover and process until finely chopped. Stir in the butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
2. Place pan on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned. Cool completely on a wire rack.
3. In a small saucepan over low heat, melt jam; spread over bottom of crust. Top with sorbet. Freeze until firm.
4. Meanwhile, for sauce, combine sugar and water in a large saucepan. Bring to a boil. Add rhubarb; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rhubarb is tender. Add thawed strawberries; bring to a boil. Remove from the heat; cool to room temperature. Stir in vanilla. Cool sauce; refrigerate until chilled.
5. Just before serving, remove sides of springform pan. Spoon 1/2 cup sauce onto center of torte; top with fresh strawberries. Serve with remaining sauce. Yield: 12 servings.
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