Preparation:
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 3250 for 15-20 minutes or until light brown. Cool. 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 min- utes, stirring occasionally. Remove from the heat; transfer to a mixing bowl. Add confectioners' sugar; beat on high until thick and creamy white, about 12 min- utes. 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 min- utes. Top with white mixture; chilt for 3 minutes. Top with pink mixture. Sprinkle with coconut. Cover and refrigerate for 1 hour or until set. Editor's Note: Torte may be fro |
