Walnut Raspberry Torte Recipes

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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

RASPBERRY WALNUT TORTE



Raspberry Walnut Torte image

One of my friends from one of my high school reunions gave me this recipe- she was describing it to a group of us , but could not remember the exact ingredients- but being the detective that I am I figured it out when I got home. Have you ever gotten a recipe from someone - that really didn't want you to have it so left out some...

Provided by Pat Duran

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 19

CRUST:
1 c bisquick
1/3 c powdered sugar
1/2 c soft butter
FIRST LAYER:
10 oz pkg. thawed raspberries ,drained reserved syrup
3/4 c chopped walnuts
SECOND LAYER:
2 large eggs
1 c granulated sugar
1/4 c bisquick baking mix, do not sift, just break up lumps if necessary
1 tsp vanilla extract
1/2 tsp baking powder
RASPBERRY SAUCE:
1/2 c granulated sugar
2 Tbsp cornstarch
1/2 c water
all of the reserved raspberry juice
1 Tbsp lemon juice

Steps:

  • 1. Crust: Mix together ingredients and press into 9-inch square pan. Bake at 350^ for 15 minutes. Cool. --- First Layer: Spread well drained raspberries, (reserving juice), over crust and sprinkle nuts over berries. Set aside. --- Second Layer: Mix together ingredients blending well and pour over walnuts. Bake at 350^ for 35-40 minutes. Cool. Serve the the sauce below. --- Raspberry Sauce: Place ingredients in saucepan and boil together until clear and thick.

SPECIAL RASPBERRY TORTE



Special Raspberry Torte image

With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It's my mom's absolute favorite. -Lori Lee Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

5 large egg whites
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups buttermilk
FROSTING:
3/4 cup shortening
1/3 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons lemon extract
5 to 6 tablespoons 2% milk
1 jar (10 ounces) seedless raspberry preserves
Fresh raspberries

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.

Nutrition Facts : Calories 599 calories, Fat 25g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 258mg sodium, Carbohydrate 90g carbohydrate (70g sugars, Fiber 1g fiber), Protein 5g protein.

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