Raspberry Walnut Torte

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup ground walnuts
• 1 1/2 cups whipping cream
• 1 1/2 cups sugar
• 3 teaspoons vanilla
• 3 eggs
• 1 1/2 cups whipping cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 (12 ounce) jar raspberry preserves

Recipe

• 1 heat oven to 350 degrees.
• 2 grease and flour two 9 inch round cake pans.
• 3 lightly spoon flour into measuring cup; level off.
• 4 in a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
• 5 in a small bowl, beat 1½ cups of whipping cream until stiff peaks form.
• 6 in a large bowl, combine 1½ cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
• 7 fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
• 8 pour batter into the prepared pans.
• 9 bake at 350 for 25-30 minutes or until a toothpick comes out clean.
• 10 cool for 15 minutes; remove from pans.
• 11 cool completely.
• 12 to prepare frosting, in another small bowl beat 1½ cups of whipping cream until stiff peaks form.
• 13 in a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
• 14 fold in whipped cream.
• 15 to assemble cake, split each layer in half horizontally to form 4 layers.
• 16 place one layer on a serving plate, spread with 1/2 cup of frosting.
• 17 top with second layer; spread with 1/2 cup of raspberry preserves.
• 18 top with third layer, spread 1/2 cup of frosting.
• 19 top with fourth layer.
• 20 frost sides of cake with frosting reserves and keep about 1 cup for decorating.
• 21 top fourth layer with raspberry preserves.
• 22 pipe lattice design on top and bottom using remaining frosting store in refrigerator.