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Monday, May 25, 2015

Almond Raspberry Torte

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup seedless raspberry jam
  • 1 1/4 cups whipping cream
  • sliced almonds, toasted, for garnish
  • 1 (8 ounce) can almond paste
  • 1/3 cup butter, softened
  • 2 tablespoons milk

Recipe

  • 1 grease and flour two 9-inch round baking pans and preheat oven to 375°.
  • 2 in large mixing bowl, stir together flour, baking powder and salt.
  • 3 set aside.
  • 4 beat butter with electric mixer at medium speed for 30 seconds.
  • 5 add sugar and vanilla; beat until thoroughly mixed.
  • 6 add eggs one at a time, beating after each addition.
  • 7 add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
  • 8 spread batter into prepared pans.
  • 9 bake at 375° for 20 to 24 minutes until cake tests done.
  • 10 cool on wire racks for 10 minutes.
  • 11 remove cakes from pans and then cool completely on wire racks.
  • 12 when completely cool, cut layers in half horizontally (i like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
  • 13 meanwhile, make almond filling: in small bowl, crumble almond paste.
  • 14 add softened butter and beat with electric mixer on low speed.
  • 15 add milk and beat until smooth.
  • 16 to assemble: spread one cake layer with one-third of almond filling, then with 2 rounded tablespoons of jam.
  • 17 repeat layering two more times.
  • 18 top with final layer (you will use about half of the jam).
  • 19 cover cake tightly (i wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
  • 20 no more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
  • 21 spread whipped cream over cake.
  • 22 press toasted almond slices around base of cake.
  • 23 just before serving, drizzle jam over cake (you may need to think it just a little with water-- i use a pastry bag with a round tip so i can maintain control of the flow of jam).
  • 24 serve immediately.

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