Raspberry Walnut Torte

A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.

Raspberry Walnut Torte

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

Instructions

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.

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