Walnut Raspberry Torte Recipe

Name: Walnut Raspberry Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs, separated; 1/2 cup shortening; 1/2 cup butter, softened; 2 cups sugar; 1-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup buttermilk; 1 cup finely chopped walnuts, toasted; 1/2 cup sweetened shredded coconut; 1/2 teaspoon cream of tartar; 1 cup raspberry preserves, warmed; 11 ounces cream cheese, softened; 3/4 cup butter, softened; 6-1/2 cups confectioners' sugar; 2 teaspoons vanilla extract; 1/2 cup chopped walnuts

Servings: persons

5 large eggs, separated
1/2 cup shortening
1/2 cup butter, softened
2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped walnuts, toasted
1/2 cup sweetened shredded coconut
1/2 teaspoon cream of tartar
1 cup raspberry preserves, warmed
11 ounces cream cheese, softened
3/4 cup butter, softened
6-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup chopped walnuts

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.
2
Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
3
Pour into three greased and floured 9-in. round baking pans. Bake at 350u00b0 for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4
Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla.
5
Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.

2915

kcal

Calories

172

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 5 large eggs, separated, 1/2 cup shortening, 1/2 cup butter, softened, 2 cups sugar, and more.

Yes, Walnut 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.

That's it — enjoy your meal!

Walnut Raspberry Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions