WALNUT RASPBERRY TORTE
This lovely three-layered cake is moist, tender and light. It rivals any cake from the finest bakery. I use black walnuts to add a more distinctive flavor. -Janet Zoz, Alvo, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut., Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla. , Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.
Nutrition Facts : Calories 759 calories, Fat 37g fat (17g saturated fat), Cholesterol 127mg cholesterol, Sodium 286mg sodium, Carbohydrate 103g carbohydrate (84g sugars, Fiber 1g fiber), Protein 9g protein.
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mesele arficho
[email protected]This torte is a little too sweet for my taste, but it's still a beautiful and impressive dessert.
ali mm
[email protected]I've made this torte several times now, and it's always a hit. It's one of my go-to desserts for potlucks and bake sales.
Hridoy Hasan
[email protected]This torte is perfect for summer parties. It's light and refreshing, and the raspberries add a pop of color.
THEREALHONEY
[email protected]I'm not a huge fan of walnuts, but I still enjoyed this torte. The raspberry filling is tart and sweet, and the almond sponge cake is moist and flavorful.
Elizabeth Smith
[email protected]This torte is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious dessert that everyone will love.
Bheshraj Bhattarai
[email protected]I made this torte for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Susan Highfield
[email protected]5/5 stars! This torte is a showstopper. It's perfect for special occasions, or even just a weekend treat.
Mubashir Ullahbaloch
[email protected]This torte is absolutely stunning! I love the way the raspberries peek out from the top. It's also surprisingly easy to make, even for a novice baker like me.
Craig Mathabatha
[email protected]Followed the recipe exactly and it turned out perfectly! The only thing I would change is to use a bit less sugar in the filling, as it was a little too sweet for my taste.
Clare Mohammed
[email protected]This torte was a hit at my dinner party! The combination of walnuts and raspberries is divine, and the almond sponge cake is moist and fluffy. I'll definitely be making this again.