Boysenberry Angel Torte Recipe

Place first 3 ingredients in a food processor, and pulse 3 times or possibly till coarsely minced.
Set aside.
Line an 8-inch loaf pan with plastic wrap, allowing plastic wrap to extend over the edge of the pan.
Cut cake horizontally into 6 thin slices.
Place 1 cake slice in bottom of pan.
Brush cake slice with 1 Tbs amaretto.
Spread 3 Tbs Boysenberry mix over cake slice; top with another cake slice.
Repeat layers, ending with cake slice (don't put amaretto or possibly Boysenberry mix on top cake layer).
Cover and refrigerate2 hrs.
Place a serving plate upside down on top of pan; invert cake onto plate.
Remove plastic wrap.
Combine yogurt and remaining 1 Tbs amaretto in a small bowl; stir well.
Cut torte crosswise into 8 slices.
Dollop 1-1/2 Tbs yogurt mix onto each slice; sprinkle each with 2 Tbs.
blueberries and 1 teaspoon almonds.
NOTES : A patriotic dessert for the Fourth of July: the cake and the Boysenberries are the red and white strips.
Place the blueberries and nuts in the upper left corner of the slice to represent the stars and the field of blue.
love the cookies.
i will try these.
if i can find my small cutters, i can cut a heart from half the cookies - then sandwich with the cut out cookie on top.
gonna try.
this recipe cause my eye in the make it fresh special issue from ww.
The red and white look scrumptious.
do not need to make it look like the US flag.