Walnut Raspberry Torte Recipes

RASPBERRY WALNUT TORTE

Steps:

• Preheat oven to 350°F.
• Combine 1 cup flour, confectioners' sugar and butter; blend well.
• Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
• Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
• Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
• Bake at 350F for 30-35 minutes until golden brown.
• Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
• TO MAKE SAUCE:.
• Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.

RASPBERRY WALNUT TORTE

Steps:

• 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.

RASPBERRY WALNUT TORTE

Steps:

• 1. Crust: Mix together ingredients and press into 9-inch square pan. Bake at 350^ for 15 minutes. Cool. --- First Layer: Spread well drained raspberries, (reserving juice), over crust and sprinkle nuts over berries. Set aside. --- Second Layer: Mix together ingredients blending well and pour over walnuts. Bake at 350^ for 35-40 minutes. Cool. Serve the the sauce below. --- Raspberry Sauce: Place ingredients in saucepan and boil together until clear and thick.