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Raspberry Walnut Torte

4

0 min

Raspberry Walnut Torte

Raspberry Walnut Torte Photo 1

Time

0 min

Serving

16 persons

Calories

442

Rating

4.00★ (30)

Cuisine

Author: Victoria Buriak
A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.

Ingredients

  • ¾ cups cake flour: 1 piece
  • baking powder: 2 tsp
  • salt: 0.5 tsp
  • ground walnuts: 1 cup
  • ½ cups heavy cream: 1 piece
  • ½ cups white sugar: 1 piece
  • eggs: 3 piece
  • vanilla extract: 3 tsp
  • cream cheese: 1 pack (8 ounce pack, softened)
  • white sugar: 1 cup
  • salt: 0.125 tsp
  • vanilla extract: 1 tsp
  • ½ cups heavy cream: 1 piece
  • raspberry preserves: 1 jar (12 ounce jar)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
    Raspberry Walnut Torte Photo 2
  2. In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
    Raspberry Walnut Torte Photo 3
  3. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
    Raspberry Walnut Torte Photo 4
  4. To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
    Raspberry Walnut Torte Photo 5
  5. To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
    Raspberry Walnut Torte Photo 6

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