Quick Raspberry Torte

Course : Cakes
Serves: 1
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1/2 cup sliced almonds
1/2 cup sour cream
1 tablespoon confectioners sugar
1 teaspoon vanilla extract
1 pound cake
1/2 cup seedless raspberry jam
1/2 cup fresh raspberries

Preparation / Directions:

In glass bowl, add almonds. Micro-cook on high heat until toasted, stirring and checking every 30 seconds. In a small bowl, combine sour cream, confectioner's sugar, and vanilla extract. Cut pound cake into 4 horizontal layers. 4. Spread each layer with raspberry jam and toasted almonds. Stack layers. Spread sour cream mixture lavishly on top. Top with fresh raspberries. Refrigerate until ready to serve. Approximately 7 minute

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