raspberry walnut torte
categories: Cake | Desserts
Prepared: 2004-05-16
Ingredients:
- 1 3/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ground walnuts
- 1 1/2 cups heavy cream
- 1 1/2 cups white sugar
- 3 eggs
- 3 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 (12 ounce) jar raspberry preserves
Preparation:
- preheat oven to 350 degrees F (175 degrees C)
- grease and flour two 9 inch pans
- in a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts
- set aside
- in a small bowl whip 1 1/2 cups cream until stiff peaks form
- set aside.
- in a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla.
- beat 5 minutes at highest speed of an electric mixer.
- fold in flour mixture alternately with whipped cream.
- pour batter into prepared pans
- bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean
- let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely
to make the frosting: - in a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla.
- beat until smooth
- in a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form
- fold whipped cream into cream cheese mixture.
to assemble cake: - split each layer in half horizontally to form 4 layers
- place 1 layer on serving plate; spread with 1/2 cup frosting
- top with second layer; spread with 1/2 cup preserves
- top with 3rd layer; spread with 1/2 cup frosting
- top with remaining cake layer
- frost sides of cake with frosting, reserving about 1 cup for decorating
- spread remaining preserves on top of cake
- using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake
- pipe border around top and bottom edges of cake
- store in refrigerator.
makes 16 servings @ 442 calories per serving
