Almond Raspberry Torte
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup sugar
1 1/2 teaspoons vanilla
3/4 cup milk
1/2 cup seedless red raspberry jam
1 recipe Almond Filling
1 1/4 cups whipping cream
Sliced almonds, toasted
1/4 cup seedless red raspberry jam
Grease and lightly flour two 9 inch round baking pans. Set pans aside. For cake, in a
large mixing bowl stir together flor, baking powder, and salt. Set aside. Beat butter or
margarine with an electric mixer on medium speed 30 seconds. Add sugar and vanilla; beat
until well mixed.
Add eggs, one at a time, beating well after each addition. Add dry mixture and milk
alternately to sugar mixture, beating after each addision (batter may appear curdled).
Spread batter into prepared pans. Bake in a 375 degree oven for 20 to 25 minutes or until
wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for
10 minutes. Remove cakes from pans. Cool completely on wire racks.
Cut cake layers in half horizontally. Stir the 1/2 cup raspberry jam. To assemble,
spread 1 cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons
of jam. Repeat layering with the cake layers, Almond Filling, and jam 2 more times.
Top with the final cake layer. cover cake tightly and refrigerate at least 6 hours or
No more than 1 hour before serving, beat whipping cream with an electric mixer on low
speed until stiff peaks form (tips stand straight). Spread whipped cream over cake. Press
almonds around the base of the cake. Just before serving, stir the 1/4 cup raspberry jam.
Drizzle jam over cake; if desired, swirl with a knife. Serve immediately. Makes 16
In a small mixing bowl crumble one 8-ounce can almond paste. Add 1/3 cup softened
butter or margarine; beat with an electric mixer on low speed. Add 2 tablespoons milk;
beat until smooth.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart