raspberry walnut torte

Ingredients

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

Recipe

Cook Time: 30 mins Ready Time: 1 hr 30 mins


• 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 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.