Raspberry Walnut Torte Food

RASPBERRY WALNUT TORTE

Steps:

• 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.

RASPBERRY CREAM TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour., In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan. , Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers.

RASPBERRY WALNUT TORTE WITH CREAM CHEESE FROSTING

Steps:

• In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting., Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.

WALNUT RASPBERRY TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut., Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla. , Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.

RASPBERRY WALNUT TORTE

Steps:

• Preheat oven to 350°F.
• Combine 1 cup flour, confectioners' sugar and butter; blend well.
• Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
• Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
• Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
• Bake at 350F for 30-35 minutes until golden brown.
• Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
• TO MAKE SAUCE:.
• Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.

RASPBERRY TORTE

Steps:

• Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
• well. Cut in the butter until crumbly. Pat over the.
• bottom of a 9x13-inch baking pan.
• Bake at 350 degrees for 15 to 18 minutes or until light.
• brown.
• Remove to a wire rack to cool.
• Combine 1 cup sugar and cornstarch in a saucepan and mix.
• well. Add the raspberries. Bring to a boil, stirring.
• constantly.
• Boil until thickened, stirring constantly. Cool slightly.
• Spoon over the baked layer.
• Chill in the refrigerator.
• Combine the marshmallows and milk in a saucepan.
• Cook over low heat until blended, stirring constantly.
• Remove from heat. Fold in the whipped cream. Spread.
• over the prepared layers.
• Chill until serving time.

RASPBERRY BUTTER TORTE

Steps:

• Prepare cake batter according to package directions; fold in chopped almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form., Cut each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers. , Place remaining frosting in a pastry bag with a star tip #195. Decorate top and sides of cake as desired. Garnish with chocolate curls. Sprinkle with sliced almonds if desired. Store in the refrigerator.

PEACHY WALNUT TORTE

Steps:

• Place 1/4 cup of walnuts in small bowl and set aside.
• Place remaining walnuts in another small bowl and add the butter and sugar, mix well with fork and press the walnut mixture firmly into the bottom of an 8" springform pan.
• In a large bowl, with an electric mixer on med. speed, beat the cream cheese and sugar sub. until smooth.
• Remove half of the cream cheese mixture to a med. bowl and whisk in the raspberry yogurt--spread evenly over the walnut crust.
• Place in the freezer for 1 hour, or until firm.
• Add the peach yogurt and food coloring to the remaining cream cheese, cover and refrigerate.
• When the rasp. layer has firmed, spoon the peach mixture over it. Freeze for 2 1/2 hours, or until firm.
• When ready to serve, arrange the peach slices around the edge and place raspberries and reserved walnuts decoratively on top.

RASPBERRY HAZELNUT TORTE

Steps:

• For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
• Then grease the baking paper which is lining the pans.
• Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
• Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
• In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
• Lastly, fold the nut mixture gently through the eggs.
• Divide this mixture between the two prepared cake pans.
• Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
• Cakes will be done when the top feels ‘just firm’.
• For the filling: Whip the cream until stiff.
• Add superfine sugar, vanilla essence, and rum (or liqueur).
• Beat a few seconds more until combined.
• Using a fork, roughly crush the raspberries, then gently fold into the cream.
• Place one of the cakes on a serving dish.
• Spread a thick layer of raspberry cream over the cake.
• Top with the second cake, and spread the top and sides with the remaining raspberry cream.
• Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
• For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.

RASPBERRY WALNUT TORTE

Steps:

• Heat oven to 350 degrees.
• Grease and flour two 9 inch round cake pans.
• Lightly spoon flour into measuring cup; level off.
• In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
• In a small bowl, beat 1½ cups of whipping cream until stiff peaks form.
• In a large bowl, combine 1½ cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
• Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
• Pour batter into the prepared pans.
• Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
• Cool for 15 minutes; remove from pans.
• Cool completely.
• To prepare frosting, in another small bowl beat 1½ cups of whipping cream until stiff peaks form.
• In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
• Fold in whipped cream.
• To assemble cake, split each layer in half horizontally to form 4 layers.
• Place one layer on a serving plate, spread with 1/2 cup of frosting.
• Top with second layer; spread with 1/2 cup of raspberry preserves.
• Top with third layer, spread 1/2 cup of frosting.
• Top with fourth layer.
• Frost sides of cake with frosting reserves and keep about 1 cup for decorating.
• Top fourth layer with raspberry preserves.
• Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.

STRAWBERRY WALNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream., In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers., Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving.