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Almond Raspberry Torte Recipe

Almond Raspberry Torte Recipe

This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it’s a homemade dessert!
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling YIELD:12 servings


  • 4 large 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
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 3 teaspoons almond extract
  • 1 can (12 ounces) raspberry cake and pastry filling
  • 1 tablespoon lemon juice
  • 1 can (12-1/2 ounces) almond cake and pastry filling
  • 1 cup sliced almonds
  • Fresh raspberries


  • 1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside.
  • 2. 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.
  • 3. 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.
  • 4. Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely.
  • 5. Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.
  • 6. 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.
  • 7. 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.
  • 8. 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.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.