Walnut Raspberry Torte Recipes

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RASPBERRY WALNUT TORTE WITH CREAM CHEESE FROSTING



Raspberry Walnut Torte with Cream Cheese Frosting image

"I often serve this impressive cake for dinner parties or whenever a special dessert is called for," notes Bonnie Malloy of Norwood, Pennsylvania. "It's delicious and also very pretty."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups heavy whipping cream
3 eggs
1-1/2 cups sugar
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 cup ground walnuts, toasted
2 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 jar (12 ounces) raspberry preserves

Steps:

  • In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting., Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.

Nutrition Facts :

RASPBERRY WALNUT TORTE



Raspberry Walnut Torte image

A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.

Provided by Tom Parker

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 ¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup ground walnuts
1 ½ cups heavy cream
1 ½ cups white sugar
3 eggs
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy cream
1 (12 ounce) jar raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
  • In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest 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 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
  • To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 58.9 g, Cholesterol 96.2 mg, Fat 21.6 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 204 mg, Sugar 44.3 g

RASPBERRY WALNUT TORTE



Raspberry Walnut Torte image

This is good during the winter, to bring memories of summertime berry harvests. Sauce recipe follows in directions.

Provided by Outta Here

Categories     Dessert

Time 1h40m

Yield 9 serving(s)

Number Of Ingredients 10

1 1/4 cups flour, divided
1/3 cup confectioners' sugar
1/2 cup butter, softened
10 ounces frozen raspberries, thawed
3/4 cup walnuts, chopped
2 eggs
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Combine 1 cup flour, confectioners' sugar and butter; blend well.
  • Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
  • Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
  • Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
  • Bake at 350F for 30-35 minutes until golden brown.
  • Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
  • TO MAKE SAUCE:.
  • Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.

Nutrition Facts : Calories 370.5, Fat 17.9, SaturatedFat 7.5, Cholesterol 68.5, Sodium 256.4, Carbohydrate 49.7, Fiber 2.5, Sugar 33.8, Protein 5

WALNUT RASPBERRY TORTE



Walnut Raspberry Torte image

This lovely three-layered cake is moist, tender and light. It rivals any cake from the finest bakery. I use black walnuts to add a more distinctive flavor. -Janet Zoz, Alvo, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 18

5 large eggs, separated
1/2 cup shortening
1/2 cup butter, softened
2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped walnuts, toasted
1/2 cup sweetened shredded coconut
1/2 teaspoon cream of tartar
FILLING/FROSTING:
1 cup raspberry preserves, warmed
11 ounces cream cheese, softened
3/4 cup butter, softened
6-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup chopped walnuts

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut., Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla. , Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts : Calories 759 calories, Fat 37g fat (17g saturated fat), Cholesterol 127mg cholesterol, Sodium 286mg sodium, Carbohydrate 103g carbohydrate (84g sugars, Fiber 1g fiber), Protein 9g protein.

RASPBERRY WALNUT TORTE



Raspberry Walnut Torte image

Make and share this Raspberry Walnut Torte recipe from Food.com.

Provided by Steven L.

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 14

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ground walnuts
1 1/2 cups whipping cream
1 1/2 cups sugar
3 teaspoons vanilla
3 eggs
1 1/2 cups whipping cream
1 (8 ounce) package cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 (12 ounce) jar raspberry preserves

Steps:

  • Heat oven to 350 degrees.
  • Grease and flour two 9 inch round cake pans.
  • Lightly spoon flour into measuring cup; level off.
  • In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
  • In a small bowl, beat 1½ cups of whipping cream until stiff peaks form.
  • In a large bowl, combine 1½ cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
  • Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
  • Pour batter into the prepared pans.
  • Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
  • Cool for 15 minutes; remove from pans.
  • Cool completely.
  • To prepare frosting, in another small bowl beat 1½ cups of whipping cream until stiff peaks form.
  • In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
  • Fold in whipped cream.
  • To assemble cake, split each layer in half horizontally to form 4 layers.
  • Place one layer on a serving plate, spread with 1/2 cup of frosting.
  • Top with second layer; spread with 1/2 cup of raspberry preserves.
  • Top with third layer, spread 1/2 cup of frosting.
  • Top with fourth layer.
  • Frost sides of cake with frosting reserves and keep about 1 cup for decorating.
  • Top fourth layer with raspberry preserves.
  • Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.

Nutrition Facts : Calories 802.4, Fat 43.7, SaturatedFat 22.6, Cholesterol 186.2, Sodium 345.6, Carbohydrate 96.2, Fiber 1.8, Sugar 68.2, Protein 9.2

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