Raspberry Walnut Torte Recipe
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Raspberry Walnut Torte

By: Tom Parker  
"A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired."

Rating: This weblink has been rated 15 times with an average star rating of 4.9 Read Reviews (13)

Rate/Review | 460 people have saved this

Prep Time:
1 Hr
Cook Time:
30 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 4 layer 9 inch cake
 

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 442 | Total Fat: 21.6g | Cholesterol: 101mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2002 by TDAVIS2379 
Excellent cake to impress others. Anybody could make this cake with outstanding results -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2007 by emilyanne 
I made this for a party and it was a huge sucess. Used crushed almonds instead - very good.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by LORNA H 
Absolutely delicious! At first I thought it was going to be a disaster because both cake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2008 by Auntie D in MN 
Very good cake with a beautiful presentation. I like that the walnuts are ground, rather than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by DYHOLMBERG 
Awesome cake! We made it with almonds and fresh raspberries, and it was outstanding. I love... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2006 by Turttle 
This cake was amazingly delicious. The recipe for the icing alone makes it spectacular. It's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2005 by AENEA 
I've made this cake multipe times and everbody loves it. I use pecans instead of walnuts... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2009 by pahner 
Tasted SO good. Even my cake hating boyfriend loved this. However I found the cake almost... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by good2go 
This cake turned out great!! I used powdered sugar instead of white in the icing, I know it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2007 by amyappleseed 
This cake is truly fantastic. I even make the raspberry jam from scratch because most... MORE

 
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