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Viennese Torte
At a Glance
- Prep
- 10 minutes
- Total
- 10 minutes
- Servings
- 10-12 serving(s)
Categories
- Dessert
- Austrian
- European
- No-cook
- Easy
- No-Cook
Allergens
- Wheat
- Milk
- Eggs
- Tree nuts
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Calories
191
per serving
2292 for selected servings
Fat
9.7g
per serving
116.4g for selected servings
Sugar
5.3g
per serving
63.6g for selected servings
Protein
2.5g
per serving
30g for selected servings
Carbohydrates
22.3g
per serving
267.6g for selected servings
Make and share this Viennese Torte recipe from Food.com.
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Equipment
Knife, serving plate, spatula
Ingredients
- 1 frozen sara lee all butter pound cake, thawed
- 3 tablespoons rum
- 2 tablespoons strawberry preserves
- 2 tablespoons apricot preserves or 2 tablespoons pineapple preserves
- 1 cup frozen whipped topping
- 1/4 cup toasted sliced almonds
Instructions
Cut pound cake lengthwise ito 3 layers.
Sprinkle 1 cut side of each layer with 1 tbsp rum.
Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
Replace top layer of cake.
Frost top, sides and ends of cake with whipped topping; garnish with almonds.
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