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    You are in: Home / Recipes / Raspberry Cream Torte Recipe
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    Raspberry Cream Torte

    Raspberry Cream Torte. Photo by Hag chef

    1/1 Photo of Raspberry Cream Torte

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Derf's Note:

    Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine.

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    Units: US | Metric


    Raspberry Sauce

    • 2 (300 g) packages unsweetened raspberries, thawed
    • 1/2 cup instant dissolving fruit sugar
    • 2 teaspoons raspberry liqueur (optional)


    1. 1
    2. 2
      Trace two 8-inch circles on each of two pieces of parchment paper.
    3. 3
      Invert and place on baking sheets.
    4. 4
      In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
    5. 5
      Drop 1/3 cup batter onto each circle, gently spread to cover circle.
    6. 6
      Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
    7. 7
      Using metal spatula, transfer wafers to flat surface, let cool completely.
    8. 8
      Repeat with remaining batter to make 9 wafers.
    9. 9
      (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
    10. 10
      Raspberry Sauce:.
    11. 11
      In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
    12. 12
      Whisk in sugar and liqueur if using.
    13. 13
      (Sauce can be covered and refrigerated for up to 3 days.)
    14. 14
      In bowl, whip cream with icing sugar.
    15. 15
      Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
    16. 16
      Drizzle with 1/4 cup of the raspberry sauce.
    17. 17
      Repeat layering with remaining wafers, cream and sauce.
    18. 18
      Top with remaining wafer.
    19. 19
      Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
    20. 20
      Top last wafer with sifted icing sugar and whole half-frozen raspberries.
    21. 21
      (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).

    Ratings & Reviews:

    • on May 29, 2010


      This is a delicious cake! It's not as difficult as it looks, it's well worth the time it takes to bake the layers. My variation: I don't press the raspberries through the sieve, so you will have seeds in the sauce, but this saves some time. The other thing, I baked the "cakes" in 8" cake pans, it gives you a more even torte in the end. I still used parchment in the pans. Very yummy, a favourite for all.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry Cream Torte

    Serving Size: 1 (243 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 635.8
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 24.6 g
    Cholesterol 127.2 mg
    Sodium 67.3 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 5.3 g
    Sugars 46.1 g
    Protein 6.6 g

    The following items or measurements are not included:

    instant dissolving fruit sugar

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