Raspberry Walnut Torte




This Raspberry Walnut Torte recipe was adapted from an old Taste of Home magazine (June/July 2001). Serve it for special occasions, and it's sure to get rave reviews. I use less raspberry preserves than what the original recipe calls for (or it has too much of a "peanut butter and jelly sandwich" taste). My son-in-law doesn't like nuts but he loves this cake. 

Ingredients:
  • 1 1/2 cups whipping cream
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 cup toasted walnuts, finely ground
  • 2 tsp baking powder
  • 1/2 tsp salt
Frosting Ingredients:
  • 1 1/2 cups whipping cream
  • 1 8-ounce package cream cheese, softened
  • 1 cup sugar
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 6 ounces raspberry preserves 
*Or substitute cream cheese icing (1/2 cup unsalted butter, room temperature; 1-8 ounce cream cheese (room temperature); 4 cups powdered sugar; 1/4 tsp butter flavoring; and 3/4 tsp vanilla. Cream butter and cream cheese; add sugar and flavoring; and beat until creamy.)

Directions:
  1. Preheat oven to 350 degrees. Grease 2-9" round cake pans; line bottoms with parchment or wax paper. (If you happen to have 4-9" pans, you can use 4 pans so you don't have to split the cakes ;o)
  2. Beat whipping cream in a small bowl until stiff peaks form. Set aside. 
  3. In a medium bowl, add flour, walnuts, baking powder and salt; mix until well combined. Set aside. 
  4. In a large mixing bowl, beat eggs, sugar and vanilla. Fold in whipping cream, alternating with flour mixture until well combined. 
  5. Pour half (about 2 cups of cake mixture) into each of the prepared pans (or 1 cup if using 4 pans) and bake in preheated oven for 30-35 minutes, or until cake springs back, (bake closer to 20-25 minutes if using 4 pans).
  6. While cakes are baking, make icing (see recipe below).
  7. After cakes have cooled, split each cake into two layers. Place one cake on bottom of serving plate. Spread with about 1/2 cup of frosting. Place second cake layer on top and spread with 1/2 of the raspberry preserves. Place third cake layer on top and spread with about 1/2 cup of frosting. Place fourth cake layer on top and spread the balance of raspberry preserves on top, reserving 3/4" from edges for frosting. Frost sides of cake and outer edge of top with remaining frosting. 
TIP: After placing first layer of cake on serving plate, tuck wax paper around all edges to catch any frosting drippings. Remove the paper after you've finished frosting cake. 

Frosting Directions:
  1. In a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped topping. 









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