Raspberry: Celebration Raspberry Torte

posted by Meryl 03-14-102 4:31 PM

Celebration Raspberry Torte
1 hour 10 minutes (30 min prep, 40 min cooking)
6 servings

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
3/4 cup sour cream (divided into 1/2 and 1/4 cups)
1/2 cup butter (melted)
2 eggs
1/2 teaspoon vanilla
3/4 teaspoon almond extract (divided into 1/2 and 1/4 tsp.)
1 (8 ounce) package cream cheese
1/4 cup sugar
2 cups thawed and drained raspberries
2 packages Dream Whip (or 2 cups whipped cream topping)

Preheat oven to 350 degrees. (325 for dark pans). Grease a 9 inch springform pan and set aside.

Combine flour, baking soda, baking powder, and salt and set aside. In a large mixing bowl, combine 2/3 cup sugar, 1/2 cup sour cream, melted butter, eggs, and vanilla and 1/2 tsp. almond extract. Beat with an electric mixer until combined. Add flour mixture to sugar mixture and mix until combined.

In a small bowl beat cream cheese,1/4 cup sour cream, 1/4 cup sugar, and 1/4 tsp. almond extract and set aside.

Pour batter into prepared pan and bake for 15 minutes. Remove partially baked cake. Spoon mixture of cream cheese and sour cream onto cake. Bake an additional 20-25 minutes. Cool well. This is an important step, because if the cake is still warm, the whipped topping will melt.

Prepare whipped topping according to directions. Top cooled cake with whipped topping. Group raspberries on top. If not serving immediately, store in refrigerator.

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