Recipe: Raspberry Walnut Torte (3)

Raspberry Walnut Torte

1/2 cup plus 1 tablespoon plain bread crumbs
1 1/2 cups ground walnuts
6 eggs, separated - egg whites beaten until stiff
1 cup sugar
2 tablespoons rum
1/2 teaspoon salt
1 (16-ounce) jar raspberry or apricot jam (or your choice)
2 1/2 cups lightly sweetened whipped cream

Preheat oven to 325 degrees F (160*C). Grease a 9-inch spring-form pan and dust with 1 tablespoon of the bread crumbs. Set aside.

In a medium bowl, combine 1/2 cup bread crumbs and the walnuts.

In a large bowl, beat the egg yolks and add the sugar. Beat until the mixture thickens. Add the rum and beat well. Fold the beaten egg whites into the yolk mixture. Fold in the walnut mixture in portions until all is incorporated.

Spread mixture into prepared pan and bake for 45 to 50 minutes. Remove from oven and cool for 15 minutes on wire rack. Release from pan and allow to cool completely.

Split cake into two layers and spread 1/2 the jam and then 1/2 the whipped cream over the bottom layer. Place the top layer and repeat with remaining toppings. Sprinkle chopped walnuts on top of cake. Chill for 1 hour or more before serving. Keep refrigerated.
Makes 8 to 10 servings.

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Raspberry Walnut Torte

1 1/4 cups flour
1/3 cup powdered sugar (confectioners sugar)
1/2 cup butter or maragine, softened
2 (10 oz.) pkg. frozen raspberries, thawed (reserve liquid from 1 pkg.)
3/4 cup walnuts, chopped
2 eggs
1 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
whipped cream or ice cream

Combine 1 cup flour,powdered sugar, and butter; blend well. Press mixture into bottom of 13x9 inch pan. Bake at 350 degrees for 15 minutes. Cool.

Drain raspberries. Reserve liquid from 1 pkg. for sauce. Spoon raspberries over crust; sprinkle with walnuts. Beat eggs with sugar in small mixing bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts. Bake in 350 degree oven for 30-35 minutes until golden brown. Cool, cut in squares. Serve with whipped cream or ice cream and Raspberry Sauce.

Raspberry Sauce

1/2 cup water
reserved raspberry liquid
1/2 cup sugar
2 tbsp. cornstarch
1 tbsp. lemon juice

Combine water, raspberry liquid, sugar and cornstarch in saucepan. Cook, stirring constantly, until thickened and clear. Stir in lemon juice. Cool.

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RASPBERRY WALNUT TORTE

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

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.

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.

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.

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.

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.