Raspberry Walnut Torte Recipe - Allrecipes.com
Raspberry Walnut Torte Recipe
  • READY IN hrs

Raspberry Walnut Torte

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 4 layer 9 inch cake Change Servings
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  • PREP

    1 hr
  • COOK

    30 mins
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Jan 23, 2003

Absolutely delicious! At first I thought it was going to be a disaster because both cake layers fell apart as I was removing them from the pans. I had to kind of patch them up and skip the step of slicing them in half and putting icing between them. In spite of that, it turned out great, and every one wanted seconds! My mother is picky when it comes to cakes, but she raved about this one! Works great as a birthday cake because you can pipe a message on top in place of the lattice design. Next time I will probably use parchment paper to make the cake easier to remove from the pan.

 
Nov 13, 2002

Excellent cake to impress others. Anybody could make this cake with outstanding results - however I needed at least another hour of time to have the cake turn out like the photo. The effort is definitely worth the results. Cake doesn't rise as high and the frosting isn't as impressive in hot, humid weather.

 

27 Ratings

Jun 22, 2010

This torte/cake was a lot of work for me, which is saying something since I made an Inside out German Choc. Cake that took four hours! While this didn't take nearly as long, the process of splitting the layers and trying to make the thing look presentable was a challenge. I found the cake rather crumbly (but not dry), therefore not so easy to separate. They also sunk in the middle making the process of getting "even" layers very difficult. Not sure if this is due to the high altitude where I live as I sometimes have issues with this when baking. My suggestion from what I learned, split the batter into four parts instead of two and adjust the cooking time to less to avoid having to cut the layers up. Also to get them out of the pan easily I highly recommend lining the bottoms of the pan with parchment paper, I did this and they came out without a problem. I made the recipe exactly how it was written except I used almonds instead of walnuts and added a little bit of almond extract instead of vanilla to the frosting. It tasted good but I wouldn't say it was "to die for" since I found the texture a little odd and not as elegant tasting (if that makes sense) as I would have liked. Perhaps this could be cured by grinding the nuts finer. I also prefer fresh fruit instead of preserves since I find preserves too sweet. I'm not sure I want to go through the trouble of making this again, but other people really enjoyed it so I might.

 
Aug 09, 2007

I made this for a party and it was a huge sucess. Used crushed almonds instead - very good. Also had trouble getting it out of the pan intact even though well greased. Luckily, frosting is forgiving :)

 
Apr 03, 2008

This cake turned out great!! I used powdered sugar instead of white in the icing, I know it changes the texture, but I don't like tasting the grains in frosting. I did everything else as written. everyone loved it! It definately was a lot of work, but I did allow my 3 year old son to help which doubles the work, at least. Anyways, well worth the effort, especially when you have a husband who loves it as much as mine does.

 
May 01, 2008

Very good cake with a beautiful presentation. I like that the walnuts are ground, rather than just chopped.

 
Dec 18, 2007

This cake is truly fantastic. I even make the raspberry jam from scratch because most store-bought jams are too sweet and not "fruity" enough for me. Women: this cake will yield marriage proposals!!

 
Dec 13, 2007

Awesome cake! We made it with almonds and fresh raspberries, and it was outstanding. I love using cream instead of butter.

 

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Nutrition

  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 58.9 g
  • 19%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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