Strawberry Almond Chocolate Layer Torte

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• 10 egg whites
• 1 1/2 cups granulated sugar
• 2/3 cup cold brewed coffee
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 cup flour
• 2/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sliced fresh strawberries
• 1/2 teaspoon almond extract
• 1 (8 ounce) carton frozen reduced-calorie whipped topping, thawed
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 teaspoons cocoa powder
• 1/4 cup slivered almonds, toasted
• 6 fresh strawberries, cut into thick slices

Recipe

• 1 coat the bottom of three 9-inch cake pans with nonstick cooking spray and line with waxed paper; coat paper with cooking spray and dust with a little flour.
• 2 let egg whites stand in mixing bowl at room temperature for 30 minutes. beat on medium speed until soft peaks form.
• 3 gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• 4 combine coffee and extracts.
• 5 sift flour, cocoa, soda, and salt together three times.
• 6 fold coffee mixture and flour mixture alternately into egg mixture.
• 7 spread batter into prepared pans and bake for 10-15 minutes at 375 degrees, or until a toothpick inserted near the center comes out clean. cool for 10 minutes in pan before inverting onto wire racks, peeling off paper, and cooling completely.
• 8 gently mash strawberries in a mixing bowl; stir in almond extract and fold in whipped topping.
• 9 place one cake layer on serving platter and top with half of filling; repeat layers and top with remaining cake layer.
• 10 beat cream in small mixing bowl until it begins to thicken.
• 11 combine powdered sugar and cocoa, add to cream, and beat until stiff peaks form.
• 12 frost top of cake with whipped cream, and garnish with almonds and sliced strawberries; chill for at least one hour before serving and refrigerate any leftovers.