Stonemill Bakehouse Ancient Spelt Berry Torte

Ancient Spelt Berry Torte

Serves: 8

Prep Time: 15 Minutes

Ready In: 4.15 Hours

Freeze Time: 4 Hours

What You'll Need:

  • 8 slices of Stonemill Bakehouse Ancient Spelt, bread crusts removed
  • 12 oz. package of frozen mixed berries
  • 1/3 cup of Cointreau or Berry Juice
  • 2 tablespoons of granulated sugar
  • 2 cups of lemon or vanilla frozen yogurt, softened
  • Fresh berries for garnish

Featured Bread:

What You'll Need To Do:

  • Arrange plastic wrap in a 6-inch spring-form pan to cover the bottom and sides.
  • In a bowl, toss frozen berries with Cointreau and granulated sugar.
  • Let it sit at room temperature for 1 hour and up to 4 hours until thawed.
  • Pour berries into a colander or sieve over a large measuring cup.
  • Top up the liquid with water to make 1 cup (250 mL).
  • Dip Ancient Spelt bread slices, one at a time, into berry liquid and arrange slices to fit into the bottom of the pan, breaking pieces if necessary.
  • Top with half of the berries and half of the frozen yogurt.
  • Repeat layers, smoothing top with a spatula. Put into the freezer until completely frozen, about 4 hours. Remove pan and plastic from torte and arrange on a cake stand. Garnish with fresh berries.
  • Cut yourself a big slice and enjoy.

Featured Bread: