Raspberry Walnut Torte Good Recipes

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Raspberry Walnut Torte

"A very dense, decadent cake that constantly gets raves from pals and own family. You can alternative different nuts for the walnuts and distinctive preserves if preferred."

Ingredients :

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

Instructions :

Prep : 1H	Cook : 16M	Ready in : 1H30M

Preheat oven to 350 levels F (175 ranges C). Grease and flour two 9 inch pans. In a medium bowl blend collectively the flour, baking powder, half of teaspoon salt and floor walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set apart.
In a big bowl integrate 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 mins at maximum 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 half-hour, or till a toothpick inserted into the middle of the cake comes out smooth. Let cool in pan for 15 minutes, then flip out onto a twine rack and cool absolutely.
To make the Frosting: In a big bowl combine cream cheese, 1 cup sugar 1/eight teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream till stiff peaks shape. Fold whipped cream into cream cheese combination.
To gather cake: Split each layer in 1/2 horizontally to shape four layers. Place 1 layer on serving plate; unfold with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with third layer; unfold with half cup frosting. Top with closing cake layer. Frost aspects of cake with frosting, reserving approximately 1 cup for redecorating. Spread ultimate preserves on top of cake. Using a pastry bag and a celeb tip, pipe reserved frosting in a lattice design on the top of cake, pipe border round top and backside edges of cake. Store in fridge.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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