Pastel Torte

Name: Pastel Torte
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 1 teaspoon baking powder; 118 milliliters packed brown sugar; 118 milliliters butter, softened; 59 milliliters flaked coconut, toasted; 237 milliliters confectioners sugar; 2 egg yolks; 355 milliliters all-purpose flour; 2 envelopes unflavored gelatin; 2 drops green food coloring; 2 drops red food coloring; 1 pinch Pinch salt; 177 milliliters sugar; 237 milliliters cold water

Pastel Torte might be a good recipe to expand your dessert recipe box. This recipe makes 9 servings with 363 calories, 4g of protein, and 13g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires water, baking powder, gelatin, and flour. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

In a bowl, cream the butter and brown sugar. Beat in egg yolks, one at a time.

Ingredients you will need

Brown Sugar

Egg Yolk

Butter

Cream

Equipment you will use

Bowl

Combine flour and baking powder; add to the creamed mixture. Press into a greased 9-in. square baking pan.

Ingredients you will need

Baking Powder

All Purpose Flour

Equipment you will use

Baking Pan

Bake at 325° for 15-20 minutes or until light brown. Cool.

Equipment you will use

Oven

In a saucepan, combine the sugar, gelatin and salt; stir in water.

Ingredients you will need

Gelatin

Sugar

Water

Salt

Equipment you will use

Sauce Pan

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.

Equipment you will use

Bowl

Add confectioners; sugar; beat on high until thick and creamy white, about 12 minutes.

Ingredients you will need

Sugar

Add baking powder and extract. Divide into three equal portions.

Ingredients you will need

Baking Powder

Extract

Add green food coloring to one portion and red food coloring to another; mix well. Leave the third portion white.

Ingredients you will need

Red Food Color

Pour green mixture over crust; chill for 3 minutes. Top with white mixture; chill for 3 minutes. Top with pink mixture.

Ingredients you will need

Crust

Sprinkle with coconut. Cover and refrigerate for 1 hour or until set.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

1teaspoons

almond extract 1teaspoon

baking powder 118milliliters

packed brown sugar 118milliliters

butter, softened 59milliliters

flaked coconut, toasted 237milliliters

confectioners' sugar 2

egg yolks 355milliliters

all-purpose flour 2envelopes

unflavored gelatin 2drops

green food coloring 2drops

red food coloring 1pinch

Pinch salt 177milliliters

sugar 237milliliters

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Torte can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "