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How to Make Raspberry Walnut Torte - A Step-by-Step Guide

There's nothing quite like the delicious combination of raspberries and walnuts, and this Raspberry Walnut Torte is the perfect way to showcase their flavors. This elegant dessert is a showstopper at any gathering, with its layers of moist cake, creamy filling, and fresh berries. Whether you're making it for a special occasion or just as a sweet treat for yourself, this recipe is sure to impress.

The star of this torte is the vibrant raspberries, which provide a burst of sweet and tar...

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Ingredients

  • 1 ¾ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup ground walnuts
  • 1 ½ cups heavy cream
  • 1 ½ cups white sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • 1 (12 ounce) jar raspberry preserves

Information

  • Prep Time: 1 hr
  • Cook Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 16
  • Yield: 1 to 9 - layer inch cake

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    442 cal.

    • Total Fat: 22g
    • Saturated Fat: 11g
    • Cholesterol: 96mg
    • Sodium: 204mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 1g
    • Total Sugars: 44g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 88mg
    • Iron: 2mg
    • Potassium: 94mg

    Categories

    Dessert recipes
    Cake recipes
    Raspberry recipes
    Walnut recipes
    Torte recipes