Raspberry Walnut Torte
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
CAKE
- 1 3⁄4 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup ground walnuts
- 1 1⁄2 cups whipping cream
- 1 1⁄2 cups sugar
- 3 teaspoons vanilla
- 3 eggs
-
FROSTING
- 1 1⁄2 cups whipping cream
- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla
- 1 (12 ounce) jar raspberry preserves
directions
- Heat oven to 350 degrees.
- Grease and flour two 9 inch round cake pans.
- Lightly spoon flour into measuring cup; level off.
- In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
- In a small bowl, beat 1½ cups of whipping cream until stiff peaks form.
- In a large bowl, combine 1½ cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
- Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
- Pour batter into the prepared pans.
- Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
- Cool for 15 minutes; remove from pans.
- Cool completely.
- To prepare frosting, in another small bowl beat 1½ cups of whipping cream until stiff peaks form.
- In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
- Fold in whipped cream.
- To assemble cake, split each layer in half horizontally to form 4 layers.
- Place one layer on a serving plate, spread with 1/2 cup of frosting.
- Top with second layer; spread with 1/2 cup of raspberry preserves.
- Top with third layer, spread 1/2 cup of frosting.
- Top with fourth layer.
- Frost sides of cake with frosting reserves and keep about 1 cup for decorating.
- Top fourth layer with raspberry preserves.
- Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.
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RECIPE SUBMITTED BY
Steven L.
Camarillo, 0
<p>I live in So. California along the coast in Ventura County. <br /> <br />I was born into a unique culinary family dating back hundreds of years on both sides. I learned my culinary techniques from both of my grandmothers, mother and from reading old family recipes dating back over 150 years from the Old South,Ireland, and Germany. <br /> <br />Thanks for getting to know me. I hope you enjoy my families' recipes. <br /> <br />Feel free to email me for recipes and help. <br /> <br />steven.loeffler@mac.com</p>