1 Review

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.

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Hag chef May 29, 2010
Raspberry Cream Torte