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Almond Raspberry Torte

 Almond Raspberry Torte
This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it’s a homemade dessert!
12 ServingsPrep: 45 min. Bake: 30 min. + cooling

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup 2% milk
  • 1/4 cup butter, cubed
  • SYRUP:
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 tablespoons Amaretto
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 3 teaspoons almond extract
  • FILLING:
  • 1 can (12 ounces) raspberry cake and pastry filling
  • 1 tablespoon lemon juice
  • 1 can (12-1/2 ounces) almond cake and pastry filling
  • FINISHING:
  • 1 cup sliced almonds
  • Fresh raspberries

2 of 2

Almond Raspberry Torte (continued)

Directions

  • Line two greased 9-in. round baking pans with waxed paper and grease
  • the paper; set aside.
  • In a large bowl, beat eggs on high speed for 3 minutes. Gradually add
  • sugar, beating until mixture becomes thick and lemon-colored. Beat
  • in vanilla.
  • Combine flour and baking powder; beat into egg mixture. In a small
  • saucepan, heat milk and butter until butter is melted; beat into
  • batter. Spread into prepared pans.
  • Bake at 350° for 28-32 minutes or until cake springs back when
  • lightly touched. Cool completely.
  • Meanwhile, in a small saucepan, bring water and sugar to a boil.
  • Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto;
  • cool.
  • In a large bowl, beat cream cheese and butter until fluffy. Add
  • confectioners’ sugar and extract; beat until smooth. In a small
  • bowl, combine raspberry filling and lemon juice; set aside.
  • Cut each cake horizontally into two layers. Place bottom layer on a
  • serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup
  • almond filling and 1/3 cup raspberry mixture; repeat layers twice.
  • Top with remaining cake layer; brush with remaining syrup. Frost top
  • and sides of cake with frosting. Press sliced almonds onto sides of
  • cake. Garnish with raspberries. Refrigerate until serving. Yield: 12
  • servings.
Nutritional Facts: 1 slice equals 874 calories, 27 g fat (13 g saturated fat), 123 mg cholesterol, 296 mg sodium, 147 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.