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Raspberry Walnut Torte
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Walnut cake layers filled with jam and creamy cream cheese frosting, finished with a decorative design.
Ingredients:
  • 1.75 cups cake flour
  • 1 cup ground walnuts
  • 1.5 cups heavy cream
  • 1.5 cups white sugar
  • 3 teaspoons vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 0.125 teaspoon salt
  • 1 (12 ounce) jar raspberry preserves
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch pans by greasing and flouring them. In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt, and ground walnuts. In a small bowl, whip 1 1/2 cups cream until stiff peaks form. Set both mixtures aside.
  • In a large bowl, mix together 1 1/2 cups sugar, eggs, and 3 teaspoons vanilla. Beat on high speed using an electric mixer for 5 minutes. Gently fold in the flour mixture alternating with whipped cream.
  • Transfer the batter into the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  • For the Frosting: Blend cream cheese, 1 cup sugar, 1/8 teaspoon salt, and 1 teaspoon vanilla in a big bowl until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
  • Prepare cake: Slice each layer horizontally to create 4 layers. Begin by placing the first layer on a serving plate and spreading 1/2 cup frosting on top. Add the second layer and spread 1/2 cup preserves. Continue with the third layer, spreading another 1/2 cup frosting. Place the last layer on top. Frost the sides with the remaining frosting, reserving 1 cup for decoration. Spread the leftover preserves on the cake's surface. Use a pastry bag with a star tip to pipe the reserved frosting in a lattice pattern on top and create borders along the edges. Chill in the refrigerator.

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