Total Time
1hr 5mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Butter 8" or 9" round baking dish.
  3. In food processor or blender, chop peanuts until very fine - WATCH CAREFULLY OR YOU'LL GET PEANUT BUTTER!
  4. Add dates, half the sugar, flour and salt and process until combined.
  5. Turn into large mixing bowl.
  6. Add egg yolks and mix until blended.
  7. In medium or large clean bowl beat egg whites with cream of tartar until foam begins to form.
  8. Fold about 1/3 of the whites into the date mixture, to lighten it, then gently but thoroughly fold in remaining whites.
  9. Gently fold in 1/2 cup of the raspberries.
  10. Turn into prepared baking dish.
  11. Bake 40-45 minutes or until wooden pick inserted near center comes out clean.
  12. Cool torte on rack.
  13. To serve cut and top with whipped cream and all remaining raspberries.

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