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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."
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 1-1/2 cups heavy whipping cream
  • 3 eggs
  • 1-1/2 cups sugar
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup ground walnuts, toasted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 jar (12 ounces) raspberry preserves


  • 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 in the 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.
Editor's Note
Use of a coupler ring will allow you to easily change pastry tips for different designs.

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