Raspberry Walnut Torte

SUBMITTED 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.'"

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PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

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

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.
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.
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.
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.
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.