Raspberry Walnut Torte Recipe

Name: Raspberry Walnut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 3/4 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup ground walnuts; 1 1/2 cups heavy cream; 1 1/2 cups white sugar; 3 eggs; 3 teaspoons vanilla extract; 1 (8 ounce) package cream cheese, softened; 1 cup white sugar; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups heavy cream; 1 (12 ounce) jar raspberry preserves

Servings: persons

1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ground walnuts
1 1/2 cups heavy cream
1 1/2 cups white sugar
3 eggs
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1 (12 ounce) jar raspberry preserves

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
2
In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
3
Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
4
To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
5
To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

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 14 ingredients. The key ingredients include: 1 3/4 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup ground walnuts, and more.

Yes, Raspberry Walnut 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.

Raspberry Walnut Torte

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