Raspberry Cream Torte Recipe

Introduction

Indulge in the divine flavors of our Raspberry Cream Torte, a spectacular 9 to 10-layered cake that’s not only a treat for your taste buds but also a feast for the eyes! 🍰 This stunning dessert, originally featured in Canadian Living magazine, is perfect for any occasion, from casual family gatherings to elegant dinner parties. Bursting with the vibrant essence of raspberries and the luscious creaminess of whipped cream, this torte is a true celebration of flavors. Let’s dive into the delightful journey of creating this masterpiece!

Ingredients

For the Wafers:

2 cups icing sugar
1/3 cup sugar
6 cups all-purpose flour
1 1/2 cups unsalted butter, melted
1 cup water
3/4 tsp vanilla extract
2 cups unsweetened raspberries

For the Raspberry Sauce:

1 cup raspberries, fresh or frozen
1 cup sugar
Optional: 1 tbsp liqueur (such as raspberry or framboise)

For the Whipped Cream:

2 cups whipping cream
1 cup icing sugar

For Garnish:

Sifted icing sugar
Whole half-frozen raspberries

Instructions

Wafers:

Preheat your oven to 400°F (200°C).
Trace two 8-inch circles on each of two pieces of parchment paper and place them inverted on baking sheets.
In a large bowl, lightly whisk the egg whites, gradually whisk in sugar, flour, melted butter, water, and vanilla extract just until blended.
Drop 1/3 cup of batter onto each circle and gently spread it to cover the circle.
Bake one sheet at a time in the upper half of the oven for 8 to 10 minutes or until the edges are just beginning to brown. Let them cool on the baking sheet on a rack for 2 minutes.
Using a metal spatula, transfer the wafers to a flat surface and let them cool completely.
Repeat with the remaining batter to make a total of 9 wafers.
(Wafers can be layered between waxed paper in an airtight container and stored for up to 2 days).

Raspberry Sauce:

In a food processor or blender, puree the raspberries until smooth, then press through a sieve into a bowl to remove the seeds.
Whisk in the sugar and liqueur if using.
(The sauce can be covered and refrigerated for up to 3 days.)

Whipped Cream:

In a separate bowl, whip the cream with the icing sugar until soft peaks form.

Assembly:

Place one wafer on a serving plate and spread it with 1/2 cup of the whipped cream.
Drizzle with 1/4 cup of the raspberry sauce.
Repeat the layering with the remaining wafers, cream, and sauce.
Top with the remaining wafer.
Cover and refrigerate for 1 1/2 to 2 hours or until the wafers have softened just enough to cut into wedges.
Top the last wafer with sifted icing sugar and whole half-frozen raspberries for a beautiful presentation.

Serving Suggestions

Slice this Raspberry Cream Torte into wedges and serve it as a stunning finale to any meal. 🎉 You can also accompany it with additional fresh berries or a dollop of whipped cream for extra indulgence. Pair it with a cup of hot coffee or tea to enhance the dessert experience.

Tips

For added convenience, prepare the wafers and raspberry sauce ahead of time and assemble the torte just before serving.
Experiment with different berries or fruit sauces to customize the flavor according to your preferences.
If desired, substitute the whipped cream with your favorite frosting or icing for a different twist.
Garnish with mint leaves or chocolate shavings for an extra touch of elegance.

Nutritional Information (per serving)

Calories: 635.8
Fat: 40g
Saturated Fat: 24.7g
Cholesterol: 127.3mg
Sodium: 67.4mg
Carbohydrates: 65.4g
Fiber: 5.3g
Sugar: 46.2g
Protein: 6.6g

Conclusion

Treat yourself and your loved ones to the luxurious flavors of our Raspberry Cream Torte. With its exquisite layers of wafers, creamy filling, and tangy raspberry sauce, this dessert is sure to become a favorite for any occasion. Whether you’re celebrating a special milestone or simply craving a decadent treat, this torte is guaranteed to impress! Enjoy every delightful bite of this culinary masterpiece. 🥂