Almond Raspberry Torte Recipe

Name: Almond Raspberry Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 cups sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 cup 2% milk; 1/4 cup butter, cubed; 1/2 cup water; 1/2 cup sugar; 3 tablespoons Amaretto; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 5 cups confectioners' sugar; 3 teaspoons almond extract; 1 can (12 ounces) raspberry cake and pastry filling; 1 tablespoon lemon juice; 1 can (12-1/2 ounces) almond cake and pastry filling; 1 cup sliced almonds; Fresh raspberries

Servings: persons

4 large eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup 2% milk
1/4 cup butter, cubed
1/2 cup water
1/2 cup sugar
3 tablespoons Amaretto
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
3 teaspoons almond extract
1 can (12 ounces) raspberry cake and pastry filling
1 tablespoon lemon juice
1 can (12-1/2 ounces) almond cake and pastry filling
1 cup sliced almonds
Fresh raspberries

1
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside.
2
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.
3
Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans.
4
Bake at 350u00b0 for 28-32 minutes or until cake springs back when lightly touched. Cool completely.
5
Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.
6
In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside.
7
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice.
8
Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.

3145

kcal

Calories

134

Fat

460

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 large eggs, 2 cups sugar, 2 teaspoons vanilla extract, 2 cups all-purpose flour, and more.

Yes, Almond Raspberry Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Raspberry Torte

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