Prep 20 mins
Cook 45 mins
Yes, another recipe for berries! This is a dense, moist, chewy, and crispy torte. This is Chef Leslie Revsin"s version of the European classic with a few flavor surprises that bring it right up to the moment. Peanuts are the foundation of this torte instead of the usual almonds. It is beautiful and rich with color. I found this on mealsforyou.com.
- 1 1⁄4 lbs driscoll's raspberries
- 1⁄2 cup unsalted peanuts
- 1 cup chopped pitted dates
- 1⁄2 cup sugar, divided
- 2 tablespoons flour
- 1⁄8 teaspoon salt
- 2 eggs, separated
- 1⁄8 teaspoon cream of tartar
- 1⁄2 cup whipped cream
- Preheat oven to 325°F.
- Butter 8" or 9" round baking dish.
- In food processor or blender, chop peanuts until very fine - WATCH CAREFULLY OR YOU'LL GET PEANUT BUTTER!
- Add dates, half the sugar, flour and salt and process until combined.
- Turn into large mixing bowl.
- Add egg yolks and mix until blended.
- In medium or large clean bowl beat egg whites with cream of tartar until foam begins to form.
- Fold about 1/3 of the whites into the date mixture, to lighten it, then gently but thoroughly fold in remaining whites.
- Gently fold in 1/2 cup of the raspberries.
- Turn into prepared baking dish.
- Bake 40-45 minutes or until wooden pick inserted near center comes out clean.
- Cool torte on rack.
- To serve cut and top with whipped cream and all remaining raspberries.