Almond Raspberry Torte

"This cake is a "cover girl"--its picture was on the cover of Better Homes & Gardens back in the 80s. It is fairly easy to make and beautiful dessert. I usually think of making it in the spring and summer, but it would be delicious anytime! I love it for entertaining because you can make it the day before--assembling at the last minute. Prep time only includes time for cooling though."
photo by a user photo by a user
Ready In:
1hr 20mins
1 nine inch tort




  • Grease and flour two 9-inch round baking pans and preheat oven to 375°.
  • In large mixing bowl, stir together flour, baking powder and salt.
  • Set aside.
  • Beat butter with electric mixer at medium speed for 30 seconds.
  • Add sugar and vanilla; beat until thoroughly mixed.
  • Add eggs one at a time, beating after each addition.
  • Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
  • Spread batter into prepared pans.
  • Bake at 375° for 20 to 24 minutes until cake tests done.
  • Cool on wire racks for 10 minutes.
  • Remove cakes from pans and then cool completely on wire racks.
  • When completely cool, cut layers in half horizontally (I like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
  • Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
  • Add softened butter and beat with electric mixer on low speed.
  • Add milk and beat until smooth.
  • To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
  • Repeat layering two more times.
  • Top with final layer (You will use about half of the jam).
  • Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
  • No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
  • Spread whipped cream over cake.
  • Press toasted almond slices around base of cake.
  • Just before serving, drizzle jam over cake (You may need to think it just a little with water-- I use a pastry bag with a round tip so I can maintain control of the flow of jam).
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!


  1. Wow! what a great cake this is! We absolutely loved it! The cake broke apart as I took it out of the pans, and crumbled when I tried to cut it .. but this wasn't anything that couldn't be covered with a little frosting :) this did not detract from the recipe at all and I will definitely make this again!! thanks
  2. Mmmm, this baby was good! It's not a really high cake, reminded me of Boston Cream Pie type. But so tasty! I frosted it with 7-minute frosting. It was heavenly and got rave reviews from the whole family. Thanks for a keeper!......Gina :)


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
View Full Profile

Find More Recipes