Raspberry Torte Recipe

Name: Raspberry Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (18 1/2 oz.) box yellow cake mix; 4 egg yolks; 6 egg whites (room temperature); 1/8 tsp. salt; 1 c. sugar; 2 tsp. cinnamon; 7 tsp. sugar; 3 (10 oz.) pkg. frozen sweetened raspberries; 3 Tbsp. cornstarch; 5 Tbsp. Grand Marnier liqueur; 2 c. heavy cream; 4 Tbsp. sugar

Servings: persons

1 (18 1/2 oz.) box yellow cake mix
4 egg yolks
6 egg whites (room temperature)
1/8 tsp. salt
1 c. sugar
2 tsp. cinnamon
7 tsp. sugar
3 (10 oz.) pkg. frozen sweetened raspberries
3 Tbsp. cornstarch
5 Tbsp. Grand Marnier liqueur
2 c. heavy cream
4 Tbsp. sugar

1
Preheat oven to 350u00b0.
2
Generously grease and flour three 8-inch cake pans.
3
Prepare cake mix, substituting 4 egg yolks for specified whole eggs.
4
Spread batter into pans.
5
Beat egg whites with salt until foamy.
6
Gradually beat in sugar.
7
Spread meringue mixture evenly over batter in cake pans.
8
Mix cinnamon with 7 teaspoons of sugar.
9
Sprinkle over meringue.
10
Bake 40 to 45 minutes.
11
Cool in pan for 15 minutes.
12
Remove and cool on rack, meringue side up.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 (18 1/2 oz.) box yellow cake mix, 4 egg yolks, 6 egg whites (room temperature), 1/8 tsp. salt, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry Torte

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