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Walnut Raspberry Torte

 Walnut Raspberry Torte
This lovely three-layered cake is moist, tender and light. It rivals any cake from the finest bakery. I use black walnuts to add a more distinctive flavor.
12-16 ServingsPrep: 20 min. + standing Bake: 25 min. + chilling


  • 5 eggs, separated
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped walnuts, toasted
  • 1/2 cup flaked coconut
  • 1/2 teaspoon cream of tartar
  • 1 cup raspberry preserves, warmed
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 3/4 cup butter, softened
  • 6-1/2 cups confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup chopped walnuts


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. In another large bowl, cream the shortening, butter and
  • sugar until light and fluffy. Add egg yolks, one at a time, beating
  • well after each addition. Beat in vanilla. Combine the flour and

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Walnut Raspberry Torte (continued)

Directions (continued)

  • baking soda; add to creamed mixture alternately with buttermilk,
  • beating well after each addition. Stir in walnuts and coconut.
  • Add cream of tarter to egg whites; beat with clean beaters until
  • stiff peaks form. Fold a fourth of egg whites into the batter, then
  • fold in remaining whites.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 24-28 minutes or top springs back lightly when touched.
  • Cool for 10 minutes before removing from pans to wire racks to cool
  • completely.
  • Spread raspberry preserves over the top of two cake layers.
  • Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the
  • cream cheese, butter and confectioners' sugar until fluffy. Beat in
  • vanilla.
  • Place one raspberry topped cake layer on a serving plate. Spread with
  • some of the frosting. Repeat with second raspberry topped cake
  • layer. Top with plain cake layer. Spread remaining frosting over the
  • top and sides of cake. Sprinkle with nuts. Store in the
  • refrigerator. Yield: 16 servings.
Nutritional Facts: 1 serving (1 piece) equals 759 calories, 37 g fat (17 g saturated fat), 127 mg cholesterol, 286 mg sodium, 103 g carbohydrate, 1 g fiber, 9 g protein.