Walnut Raspberry Torte Recipe

5 2 2
Walnut Raspberry Torte Recipe
Walnut Raspberry Torte Recipe photo by Taste of Home
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Walnut Raspberry Torte Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min. + chilling

Ingredients

  • 5 eggs, separated
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1-1/2 teaspoons 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
  • FILLING/FROSTING:
  • 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 vanilla extract
  • 1/2 cup chopped walnuts

Directions

Let eggs stand at room temperature for 30 minutes. In a 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 baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.
In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed 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.
Originally published as Raspberry Sponge Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p77

Nutritional Facts

1 piece: 759 calories, 37g fat (17g saturated fat), 127mg cholesterol, 286mg sodium, 103g carbohydrate (84g sugars, 1g fiber), 9g protein.

  • 5 eggs, separated
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1-1/2 teaspoons 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
  • FILLING/FROSTING:
  • 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 vanilla extract
  • 1/2 cup chopped walnuts
  1. Let eggs stand at room temperature for 30 minutes. In a 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 baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.
  2. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  3. 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.
  4. 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.
  5. 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.
Originally published as Raspberry Sponge Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p77

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carolynstowers User ID: 4001197 243077
Reviewed Feb. 2, 2016

"I made this cake around Thanksgiving it's a delicious cake and well work the time. I made according to the directions FYI.. I have a thick boiler that I've removed the handles from that I use for baking more then a one layer cake. I cut the cake into the amount of layers that is required and use a bakers mat to separate . I frost the layers and reassemble back together. The only drawback is the oven heat needs to be a little less then the recipe calls for. The cake will come out beautiful with 2.3. or 4 layers."

MY REVIEW
bjohnson216 User ID: 2574732 158704
Reviewed Nov. 19, 2008

"While this is not a quick and easy cake to make, it is well worth the time. It is delicious!"

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