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Pastel Torte

Pastel Torte

"Gloria Denton of Courtenay, British Columbia relates, 'I've made this pretty layered dessert for many showers. The delicate almond flavor is wonderful.'"
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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  1. In a mixing bowl, cream the butter and brown sugar. Beat in egg yolks, one at a time. Combine flour and baking powder; add to the creamed mixture. Press into a greased 9-in. square baking pan. Bake at 325 degrees F for 15-20 minutes or until light brown. Cool.
  2. In a saucepan, combine the sugar, gelatin and salt; stir in water. 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 mixing bowl. Add confectioners; sugar; beat on high until thick and creamy white, about 12 minutes. Add baking powder and extract. Divide into three equal portions. Add green food coloring to one portion and red food coloring to another; mix well. Leave the third portion white. Pour green mixture over crust; chill for 3 minutes. Top with white mixture; chill for 3 minutes. Top with pink mixture. Sprinkle with coconut. Cover and refrigerate for 1 hour or until set.


  • Editor's Note: Varying room temperatures and humidity may cause the white and pink mixture to become too firm to spread. To soften, microwave on high in 5-second segments until mixture is spreadable. Torte may be frozen.

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Read all reviews 2
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I doubled the recipe and put it in a 9x13 pan. The botton was very thick and was very plain. The top however was fun to make since I didn't realize it would turn into a marshmallow topping. S...

I made this with blue and green instead, because I was testing the recipe for a baby shower (its a boy). You will most likely have to microwave the second and third layers as it suggests, I tri...

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