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Almond Raspberry Torte

Total Time

Prep: 45 min. Bake: 30 min. + cooling

Makes

12 servings

Updated: Sep. 23, 2022
This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it’s a homemade dessert!
Almond Raspberry Torte Recipe photo by Taste of Home

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

  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.

Nutrition Facts

1 slice: 874 calories, 27g fat (13g saturated fat), 123mg cholesterol, 296mg sodium, 147g carbohydrate (111g sugars, 3g fiber), 9g protein.

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