Ingredients for Viennese Torte
- 10 3/4 ounces butter pound cake
- 1 tablespoon rum
- 1/2 cup strawberry preserves
- 1/2 cup apricot preserves
- 2 cups frozen whipped topping
- 1/4 cup toasted sliced almonds
- 1/2 cup raspberry preserves
- 1/2 cup chopped walnuts
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How to Make Viennese Torte
- Slice a 1-pound pound cake lengthwise into 3 even layers.
- Drizzle 1 tablespoon of rum evenly over one side of each cake layer.
- Place the bottom cake layer on a serving plate.
- Spread 1/2 cup of strawberry preserves evenly over the bottom layer.
- Top with the middle cake layer.
- Spread 1/2 cup of apricot preserves evenly over the middle layer.
- Carefully place the top cake layer on top.
- Frost the entire cake (top, sides, and ends) with 2 cups of whipped topping.
- Garnish with 1/4 cup of slivered almonds.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
21g
Fat
26g
Carbs
7g