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| 1/4 Tasse | Plus 3 Tbs. unsalted butter, softened |
| 1/2 Tasse | sugar |
| 2 | eggs |
| 3/4 Tasse | Plus 2 Tbs. blanched slivered almonds, finely ground |
| 1/8 Teelöffel | salt |
| 1/4 Tasse | Red raspberry preserves, melted and strained |
| 2 Tasse | Strawberries, hulled and halved lengthwise |
| 2 | Pears, halved lengthwise, cored and cut into 1/4 inch slices |
| 1 | Kiwi fruit, peeled and cut crosswise into 1/4 inch slices |
| 1/4 Tasse | Apricot preserves, melted and strained |
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Prep: 20 min, Cook: 20 min.
Preheat oven to 375°F. 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
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