Almond Raspberry Torte

Name: Almond Raspberry Torte
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 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; 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

This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it’s a homemade dessert!

Ingredients

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
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

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.