Almond Raspberry Torte Recipe π°
Total Time: 1 hour 20 minutes
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 1 nine-inch torte
Description
Indulge in the nostalgia of this classic Almond Raspberry Torte, a timeless delight that graced the cover of Better Homes & Gardens in the 80s. With its simple yet elegant preparation, this dessert is perfect for any occasion, from spring picnics to summer soirΓ©es. Its luscious layers of almond-infused cake, creamy filling, and vibrant raspberry jam make it a crowd-pleaser year-round. Plus, it’s a make-ahead marvel, allowing you to impress your guests with minimal fuss.
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 extract
- 3 eggs
- 3/4 cup milk
- 1/2 cup almond paste
- 1 1/4 tablespoons butter, softened
- 1 cup milk
- 2/3 cup raspberry jam
- 2/3 cup whipping cream
- 1/3 cup toasted almond slices
Instructions
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Preheat and Prepare: Grease and flour two 9-inch round baking pans. Preheat your oven to 375Β°F (190Β°C).
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Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, and salt. Set aside.
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Cream Butter and Sugar: Using an electric mixer, beat butter at medium speed for about 30 seconds. Gradually add sugar and vanilla extract, beating until well mixed.
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Incorporate Eggs: Add eggs one at a time, beating well after each addition.
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Alternate Additions: Gradually add the dry mixture and milk to the butter mixture, beating after each addition until just combined. The batter may appear slightly curdled, which is normal.
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Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 20 to 24 minutes or until a toothpick inserted into the center comes out clean.
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Cool and Prepare Layers: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. Once cooled, carefully slice each cake layer horizontally into two equal parts. (Tip: For easier slicing, wrap the cakes in plastic wrap and freeze before cutting.)
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Make Almond Filling: In a small bowl, crumble the almond paste. Add softened butter and beat with an electric mixer on low speed until smooth. Gradually add milk and continue beating until well combined.
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Assemble Layers: Spread one cake layer with one-third of the almond filling, then evenly spread 2 rounded tablespoons of raspberry jam. Repeat this layering process two more times. Place the final cake layer on top, reserving about half of the remaining jam.
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Chill: Cover the assembled torte tightly with plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to meld.
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Whip Cream: Just before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
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Frost and Garnish: Spread the whipped cream over the top and sides of the torte. Press toasted almond slices around the base of the cake for an extra touch of elegance.
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Final Touches: Shortly before serving, gently warm the remaining raspberry jam and drizzle it over the top of the cake for a beautiful finishing touch. (Tip: Thin the jam with a little water if needed, and use a pastry bag with a round tip for precise drizzling.)
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Serve: Present your masterpiece and revel in the delighted expressions of your guests as they savor each divine bite of this Almond Raspberry Torte. Enjoy immediately!
Nutrition (per serving)
- Calories: 440.9
- Fat: 28.6g
- Saturated Fat: 15.1g
- Cholesterol: 114.3mg
- Sodium: 237.1mg
- Carbohydrates: 42.2g
- Fiber: 1.3g
- Sugar: 26.2g
- Protein: 5.4g
Keywords
Raspberries, Berries, Fruit, Potluck, Christmas, Weeknight, For Large Groups, Oven, < 4 Hours
Indulge in the delightful fusion of almond and raspberry flavors with this exquisite torte. Whether it’s a special occasion or a casual gathering, this recipe is sure to impress with its timeless appeal and irresistible taste.
