Raspberry-Almond Torte
From: Better Homes and GardensYou can make and frost this layered beauty a day ahead--the Whipped Cream Frosting holds perfectly. Add the raspberry and almond garnish just before serving.
Servings: Makes 16 servings.
Prep: 45 mins
Total: 2 hrs 5 mins
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Ingredients
1-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup sugar
1-1/2 teaspoons vanilla
3 eggs
3/4 cup milk
1/2 cup seedless red raspberry jam
1 recipe Almond Filling (recipe follows)
1 recipe Whipped Cream Frosting (recipe follows)
Sliced almonds, toasted (optional)
Fresh raspberries (optional)
Directions
1. Grease and lightly flour two 9x1-1/2-inch round baking pans. Set aside.
2. Stir together flour, baking powder, and salt in a large mixing bowl. Set aside. Beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat until well mixed.
3. Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addition (batter may appear curdled). Spread batter into prepared pans.
4. Bake in a 375 degree F oven for 20 to 25 minutes or until wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks.
5. Cut each cake in half horizontally. Stir the jam. To assemble, spread one cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons of jam. Repeat layering with the cake layers, Almond Filling, and jam two more times. Top with final cake layer. Spread Whipped Cream Frosting over cake. Cover cake tightly and refrigerate 6 hours or overnight.
6. To serve, garnish with sliced almonds and fresh raspberries, if desired. Makes 16 servings.
Almond Filling
Crumble one 8-ounce can almond paste in a mixing bowl. Add 1/3 cup softened butter or margarine; beat with an electric mixer on low speed. Add 1 tablespoon amaretto or milk and 1 tablespoon milk; beat until smooth.
Crumble one 8-ounce can almond paste in a mixing bowl. Add 1/3 cup softened butter or margarine; beat with an electric mixer on low speed. Add 1 tablespoon amaretto or milk and 1 tablespoon milk; beat until smooth.
Whipped Cream Frosting
Combine 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin in a 1-cup glass measuring cup. Place cup in a saucepan of boiling water. Cook and stir about 1 minute or until gelatin is completely dissolved. Beat 1 cup whipping cream and 2 tablespoons sugar in a mixing bowl with an electric mixer on medium speed while gradually drizzling gelatin over cream mixture. Continue beating until stiff peaks form.
Combine 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin in a 1-cup glass measuring cup. Place cup in a saucepan of boiling water. Cook and stir about 1 minute or until gelatin is completely dissolved. Beat 1 cup whipping cream and 2 tablespoons sugar in a mixing bowl with an electric mixer on medium speed while gradually drizzling gelatin over cream mixture. Continue beating until stiff peaks form.
Make-Ahead Tip
Up to 12 hours ahead, make, bake, and assemble cake. Cover and store in the refrigerator.
Up to 12 hours ahead, make, bake, and assemble cake. Cover and store in the refrigerator.
Nutrition Facts
Calories 364, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 94 mg, Sodium 203 mg, Carbohydrate 36 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin A 20%, Vitamin C 0%, Calcium 9%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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