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Raspberry Walnut Torte

By: Bonnie Malloy  
"'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.'"

Rating: This weblink has been rated 6 times with an average star rating of 4.8 Read Reviews (5)

Rate/Review | 178 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 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
  • FROSTING:
  • 1 1/2 cups heavy whipping cream
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) jar raspberry preserves

Directions

  1. In a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, beat eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, beat cream cheese, sugar and salt until fluffy. Add vanilla; mix well. Fold in whipped cream.
  4. Split each cake 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.
  5. 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.

Footnotes

  • Use of a coupler ring will allow you to easily change pastry tips for different designs.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2008 by larry n bohannon 
I can't believe that more members haven't tried this recipe.No other recipe i have from any... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by iliass 
veryveryvery good MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by BakingBot 
OK. I didn't think it was anything amazing, but it did look pretty and taste decent. A... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2007 by Patti'sPantry 
Killer frosting!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by SWEETERS 
Have made this several times ... always to rave reviews. This dessert doesn't stay around the... MORE

 
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