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Raspberry Walnut Torte

"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."

16 ServingsPrep: 30 min. Bake: 25 min. + cooling

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.

2 of 2

Raspberry Walnut Torte (continued)

Directions (continued)

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.

Nutrition 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.