Best 11 Almond And Raspberry Torte Recipes

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Indulge your sweet cravings with the delectable almond and raspberry torte, a symphony of flavors and textures that will tantalize your taste buds. This exquisite dessert combines the nutty richness of almond with the vibrant tartness of raspberries, all wrapped in a delicate pastry crust. Whether you're a seasoned baker or a novice in the kitchen, this guide will lead you through the steps of creating this culinary masterpiece, ensuring a delightful experience from start to finish.

Here are our top 11 tried and tested recipes!

ALMOND RASPBERRY TORTE



Almond Raspberry Torte image

This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it's a homemade dessert!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

4 large eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup 2% milk
1/4 cup butter, cubed
SYRUP:
1/2 cup water
1/2 cup sugar
3 tablespoons Amaretto
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
3 teaspoons almond extract
FILLING:
1 can (12 ounces) raspberry cake and pastry filling
1 tablespoon lemon juice
1 can (12-1/2 ounces) almond cake and pastry filling
FINISHING:
1 cup sliced almonds
Fresh raspberries

Steps:

  • Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla., Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans., Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely., Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice., Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.

Nutrition Facts : Calories 874 calories, Fat 27g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 296mg sodium, Carbohydrate 147g carbohydrate (111g sugars, Fiber 3g fiber), Protein 9g protein.

ALMOND RASPBERRY TORTE



Almond Raspberry Torte image

This cake is a "cover girl"--its picture was on the cover of Better Homes & Gardens back in the 80s. It is fairly easy to make and beautiful dessert. I usually think of making it in the spring and summer, but it would be delicious anytime! I love it for entertaining because you can make it the day before--assembling at the last minute. Prep time only includes time for cooling though.

Provided by SharleneW

Categories     Dessert

Time 1h20m

Yield 1 nine inch tort, 14-16 serving(s)

Number Of Ingredients 14

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

Steps:

  • Grease and flour two 9-inch round baking pans and preheat oven to 375°.
  • In large mixing bowl, stir together flour, baking powder and salt.
  • Set aside.
  • Beat butter with electric mixer at medium speed for 30 seconds.
  • Add sugar and vanilla; beat until thoroughly mixed.
  • Add eggs one at a time, beating after each addition.
  • Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
  • Spread batter into prepared pans.
  • Bake at 375° for 20 to 24 minutes until cake tests done.
  • Cool on wire racks for 10 minutes.
  • Remove cakes from pans and then cool completely on wire racks.
  • 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).
  • Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
  • Add softened butter and beat with electric mixer on low speed.
  • Add milk and beat until smooth.
  • To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
  • Repeat layering two more times.
  • Top with final layer (You will use about half of the jam).
  • Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
  • No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
  • Spread whipped cream over cake.
  • Press toasted almond slices around base of cake.
  • 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).
  • Serve immediately.

ALMOND AND RASPBERRY TORTE



Almond and Raspberry Torte image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 9

2 cups raspberries or pitted cherries
1 cup flour
11/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
3/4 cup granulated sugar
1 egg
11/4 cups ground almonds
Confectioners' sugar, for sprinkling

Steps:

  • Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

RASPBERRY ALMOND TART



Raspberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/4 cup sliced almonds, toasted and coarsely crumbled
2 (6-ounce) baskets fresh raspberries
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
  • Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
  • NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

ALMOND AND RASPBERRY TART



Almond and Raspberry Tart image

Categories     Dessert     Bake     Raspberry     Almond     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup plus 2 tablespoons slivered almonds, toasted
2/3 cup plus 2 tablespoons seedless raspberry jam
2 1/2-pint baskets raspberries

Steps:

  • Preheat oven to 375°F. Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam.
  • Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
  • Toss raspberries with remaining 2 tablespoons jam in bowl to coat. Top jam layer with berries. Sprinkle 2 tablespoons almonds around edge of tart.

RASPBERRY ALMOND TART



Raspberry Almond Tart image

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

ALMOND TORTE WITH RASPBERRY FILLING



Almond Torte with Raspberry Filling image

This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

10 tablespoons unsalted butter, melted, room temperature, plus more for pans
1 1/2 cups unblanched, whole almonds
1 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/4 cup orange-flavored liqueur
1 cup seedless raspberry jam
1/3 cup confectioners' sugar, for sprinkling
Marzipan holly leaf and berries, for decoration (optional)
Vegetable oil cooking spray

Steps:

  • Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.
  • In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.
  • Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.
  • In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.

RASPBERRY AND ALMOND CAKE



Raspberry and almond cake image

This mouth-watering cake recipe combines the sweet and nutty flavour of almonds and combines them with the tangy and delightfully sweet taste of fresh raspberries. These flavours are delicious together and are reminiscent of a classic raspberry jam and almond Bakewell tart. The recipe is simple and easy to follow and is a must try for fans of the classic Bakewell tart.

Provided by Laksh joshi

Time 1h10m

Yield Serves 10

Number Of Ingredients 8

2 eggs
160g butter (softened)
160g self- raising flour
160g granulated sugar
160g ground almonds
2-3 tablespoons milk
1 teaspoon vanilla extract
2.5 teaspoons almond extract

Steps:

  • Pre heat the oven to 170°c (approx. 325°f) and line a 23cm cake in with parchment paper and grease with butter or non- stick spray.
  • Place the ground almonds, butter, sugar and eggs in a bowl and mix with an electric mixer until well combined.
  • Remove the bowl from the mixer stand and fold in the self- raising flour until it is all folded in and no dry powder can be seen.
  • Add both the vanilla and almond extracts and mix well.
  • The mixture may seem dry and thick and not smooth like a cake batter should be, if this is the case add the milk one tablespoon at a time and mix between each addition of milk. You may need to use more or less milk than the recipe asks for depending on how thick your mixture is. The finished mix should be fairly smooth and have the consistency of any other typical cake batter.
  • Once the mixture is ready, pour half of the batter into the prepared cake tin. Gently smooth the batter and spread it out evenly.
  • Top the layer of cake batter with the fresh raspberries spreading them out evenly. Pour the remaining batter over the raspberries and spread it out so that no raspberries can be seen. It may be easier to spread the mixture out using your fingers instead of a spoon.
  • Once the raspberries have been covered and the cake mixture has been evenly spread out, top the cake with the flaked almonds before using the back of a spoon to gently press the almonds into the cake so that they get stuck in the cake batter.
  • Place in the middle of the oven for 50 minutes. Once the timer goes insert a skewer or tooth pick into the cake and it should come out clean (if the toothpick hits a raspberry it may come out wet, so try testing the cake with a toothpick a few times to double check)
  • Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool further, it doesn't have to cool completely before eating.
  • Dust with some icing sugar before serving. The cake tastes best whilst still slightly warm. It should be stored in an airtight container once it has cooled completely.

ALMOND RASPBERRY CHOCOLATE TORTE



Almond Raspberry Chocolate Torte image

Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

6 eggs, room temperature separated
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla
12 1/2 ounces almond filling, divided
2 tablespoons almond liqueur
1 1/4 cups cake flour (That is presifted and then measured to 1 1/4 cups)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate
2 cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
1/3 cup seedless raspberry jam
1/2 cup sliced almonds, toasted
1 cup fresh raspberry (optional)

Steps:

  • Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
  • Preheat oven to 350 degrees.
  • Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
  • Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
  • Gentle fold in the egg whites thoroughly into the batter.
  • Pour into the pans and bake for 20 minutes.
  • Cool 5 minutes and remove to a rack removing the wax paper.
  • Spread jam equally on the 2 cakes.
  • Cool completely.
  • Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
  • Spread gently over the raspberry layers.
  • Beat whipping cream with chilled clan beaters till stiff peaks form.
  • Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
  • Place the filling on the chocolate layer and freeze for 20 minutes.
  • Place the other layer chocolate side down on to the filling,.
  • Spread the remaining whipped cream on the sides and top of cake.
  • Coat the sides with the toasted almonds.
  • Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
  • Top cake with curls or raspberries.

1989 CHOCOLATE RASPBERRY ALMOND TORTE



1989 Chocolate Raspberry Almond Torte image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Raspberry     Almond     Gourmet

Number Of Ingredients 17

1/2 cup blanched almonds, toasted lightly
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 tablespoon framboise or other raspberry brandy
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup raspberries plus additional for garnish and as an accompaniment
For the glaze
1/3 cup raspberry jam
1 tablespoon sugar
For the ganache
1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped
lemon leaves (available at most florists) for garnish

Steps:

  • In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
  • Make the glaze:
  • In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
  • Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
  • Make the ganache:
  • In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
  • Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.

FRESH RASPBERRY ALMOND TRAY TART



Fresh Raspberry Almond Tray Tart image

An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 24

Number Of Ingredients 8

1/2 cup cold butter or margarine, cut into pieces
1 pouch Betty Crocker™ sugar cookie mix
3/4 cup chopped almonds or pecans
1 package (8 oz) cream cheese, softened
1/3 cup sugar
6 cups raspberries
1/3 cup red currant jelly
2 tablespoons honey

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in almonds. Press dough in bottom and 1/2 inch up sides of pan.
  • Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
  • Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
  • In small microwavable bowl, stir together jelly and honey. Microwave uncovered on High 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 8 g, TransFat 1 g

Tips:

  • To make the perfect almond crust, use a combination of almond flour, powdered sugar, and butter. Pulse the ingredients in a food processor until they resemble coarse crumbs. Press the mixture into a tart pan with removable bottom and chill for at least 30 minutes before baking.
  • For the raspberry filling, use fresh or frozen raspberries. If using frozen raspberries, thaw them before using. Combine the raspberries with sugar and cornstarch in a saucepan and cook over medium heat until the mixture thickens and bubbly. Remove from heat and let cool slightly.
  • When pouring the raspberry filling onto the almond crust, make sure the crust is completely cooled. Otherwise, the filling will melt the crust.
  • To make the almond streusel topping, combine almond flour, powdered sugar, butter, and cinnamon in a bowl. Use your fingers to work the ingredients together until they resemble coarse crumbs. Sprinkle the streusel topping over the raspberry filling.
  • Bake the torte at 350°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let the torte cool completely before slicing and serving.

Conclusion:

The almond and raspberry torte is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet and tart flavors is sure to please everyone. With its beautiful presentation and amazing taste, this torte is sure to be a hit at your next party or gathering.

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