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Raspberry Walnut Torte with Cream Cheese Frosting

 Raspberry Walnut Torte with Cream Cheese Frosting
"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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Raspberry Walnut Torte with Cream Cheese Frosting (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.