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Raspberry Walnut Torte Recipe

Raspberry Walnut Torte Recipe photo by Taste of Home

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"I often serve this impressive cake for dinner parties or whenever a special dessert is called for," notes Bonnie Malloy of Norwood, Pennsylvania. "It's delicious and also very pretty."

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Raspberry Walnut Torte Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 16 Servings

30 25 55

Ingredients

1-1/2 cups heavy whipping cream
3 eggs
1-1/2 cups sugar
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 cup ground walnuts, toasted
2 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 jar (12 ounces) raspberry preserves

Directions

In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream.
Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting.
Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator. Yield: 16 servings.

Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs.

Nutritional Facts 1 serving (1 slice) equals 476 calories, 26 g fat (14 g saturated fat), 117 mg cholesterol, 214 mg sodium, 58 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Raspberry Walnut Torte in Taste of Home June/July 2001, p64

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Raspberry Walnut Torte

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Reviewed on Dec. 21, 2011 by MaMel

I've made this twice now; the first time was by the book, the second time (just yesterday) I substituted a box of white cake mix for the cake portion, and it turned out just fine! It is such a yummy combination of creamcheese and whip cream and raspberry and walnuts, oh YUMMY!! It presents so beautifully, everyone thinks I bought it from the local bakery. Try it, you will LOVE it!!

Reviewed on Oct. 06, 2009 by Nanykat

Really wonderful cake!Everyone who tasted this cake just loved it.