Almond Raspberry Torte
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Almond Raspberry Torte
  Almonds    Tortes  
Last updated 6/12/2012 1:03:37 AM. Recipe ID 27669. Report a problem with this recipe.
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      Title: Almond raspberry torte
 Categories: None
      Yield: 1 Servings
 
  1 1/2 c  All-purpose flour
  2 1/4 ts Baking powder
    1/4 ts Salt
    3/4 c  Butter or margarine
      1 c  Sugar
  1 1/2 ts Vanilla
      3    Eggs
    3/4 c  Milk
    1/2 c  Seedless red raspberry jam
      1    Recipe Almond Filling
  1 1/4 c  Whipping cream
           Sliced almonds; toasted
    1/4 c  Seedless red raspberry jam
 
  I was reading this recipe and it sounded so good that I just had to
  share it with you all. This is from the Better Homes & Gardens 75
  Years of All-Time Favorites.
  
  Grease and lightly flour two 9X1 1/2-inch round baking pans. Set pans
  aside. For cake, in a large mixing bowl stir together flor, baking
  powder, and salt. Set aside. Beat butter or margarine with an
  electric mixer on medium speed 30 seconds. Add sugar and vanilla;
  beat until well mixed. Add eggs, one at a time, beating well after
  each addition. Add dry mixture and milk alternately to sugar mixture,
  beating after each addision (batter may appear curdled). Spread
  batter into prepared pans. Bake in a 375 degree 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. Cut cake layers in half
  horizontally. Stir the 1/2 cup raspberry jam. To assemble, spread 1
  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 2 more times. Top with the final cake layer. cover
  cake tightly and refrigerate at least 6 hours or overnight. No more
  than 1 hour before serving, beat whipping cream with an electric
  mixer on low speed until stiff peaks form (tips stand straight).
  Spread whipped cream over cake. Press almonds around the base of the
  cake. Just before serving, stir the 1/4 cup raspberry jam. Drizzle
  jam over cake; if desired, swirl with a knife. Serve immediately.
  Makes
       16    servings.
  
  Almond Filling: In a small mixing bowl crumble one 8-ounce can almond
  paste. Add 1/3 cup softened butter or margarine; beat with an electric
  mixer on low speed. Add 2 tablespoons milk; beat until smooth.
  
  Nutrition facts per serving: 387 caloriees, 24 g total fat (13 g
  saturated fat), 100 mg cholesterol, 239 mg sodium, 39 g carbohydrate,
  0 g fiber, 5 g protein. 




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Recipe ID 27669 (Apr 03, 2005)

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