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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. —Janet Zoz, Alvo, Nebraska
  • Total Time
    Prep: 20 min. + standing Bake: 25 min. + chilling
  • Makes
    16 servings

Ingredients

  • 5 large 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 sweetened shredded coconut
  • 1/2 teaspoon cream of tartar
  • FILLING/FROSTING:
  • 1 cup raspberry preserves, warmed
  • 11 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

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

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