DELLA ROBBIA TORTE
Pies, Cakes and Desserts
Ingredients
- 12 servings
- 1 pkg sponge cake mix
- 1 pkg vanilla pudding mix (3 oz size)
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 cup whipping cream, whipped
- 1/2 cup light rum
- 1/2 cup apple jelly
- 1 tablespoon lemon juice
- 1 can (8 1/2 oz) pineapple slices, drained and halved
- canned pear halves, drained
- canned apricot halves, drained
- maraschino cherries
Directions
Prepare cake mix as directed on package. Bake in 3
layers at 350° for approximately 30 minutes. Invert
to cool.
In a heavy saucepan, combine pudding mix and milk;
cook as directed on package. Add vanilla; cover and
chill, stirring occasionally. Beat until smooth and
fold in whipped cream.
Brush the top of each cake layer with rum (Optional);
let stand for 20 minutes. Spread pudding between
layers.
In small saucepan, melt apple jelly and stir in lemon
juice. Cool. Arrange fruit on top of cake. Spoon glaze
over fruit. Chill for 5 or 6 hours.
layers at 350° for approximately 30 minutes. Invert
to cool.
In a heavy saucepan, combine pudding mix and milk;
cook as directed on package. Add vanilla; cover and
chill, stirring occasionally. Beat until smooth and
fold in whipped cream.
Brush the top of each cake layer with rum (Optional);
let stand for 20 minutes. Spread pudding between
layers.
In small saucepan, melt apple jelly and stir in lemon
juice. Cool. Arrange fruit on top of cake. Spoon glaze
over fruit. Chill for 5 or 6 hours.
Source: PDF page 180
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