posted by Becky 03-10-102 7:13 PM
Raspberry Walnut Torte
source: Taste of Home
1 1/2 c whipping cream
3 eggs
1 1/2 c sugar
3 tsp vanilla
1 3/4 c flour (all purpose)
1 c ground walnuts
2 tsp baking powder
1/2 tsp salt
Frosting:
1 1/2 c whipping cream
8 oz cream cheese, softened
1 c sugar
1/8 tsp salt
1 tsp vanilla
12 oz jar raspberry preserves
In a small mixing bowl, beat whipping cream until stiff peaks form; set aside. In a large bowl, beat eggs, sugar and vanilla until thick and lemon colored. Combine flour, walnuts, baking powder and salt.
Alternately add flour mixture and whipping cream to the egg mixture. Pour into 2 greased and floured 9 inch round baking pans. Bake at 350 for 25 or 30 minutes, or until a toothpick tests clean. Cool for 10 minutes, then remove from pans and finish cooling on wire racks.
Frosting: Beat cream until stiff peaks form; set aside. In a large bowl, beat cream cheese, sugar and salt until fluffy. Add vanilla, and mix well. Fold in the whipped cream.
Split each cake into two layers. Place one layer on a serving plate and spread with about 1/2 c of the frosting. Top with second layer, spread with half of the raspberry preserves. Place third layer on top, spread about 1/2 c of the frosting. Place fourth layer on top and spread remaining preserves. Frost the sides of the cake with the frosting.
Using a pastry bag or a plastic bag, using ribbon tip #47. Fill bag with remaining frosting and pipe a lattice design on the top of the cake. Use star tip #32 to pipe stars around the the top and bottom edges of the cake. Refrigerate cake. 16 servings.