Best 11 Almond Torte With Raspberry Filling Recipes

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Are you craving a decadent dessert that combines the nutty flavor of almonds with the delightful tartness of raspberries? Look no further than the almond torte with raspberry filling, a classic European pastry that is sure to tantalize your taste buds. With its tender almond crust, creamy raspberry filling, and optional glaze, this torte is perfect for special occasions or as a sweet treat to enjoy with friends and family. So gather your ingredients and get ready to embark on a culinary journey that will transport you to the heart of Europe with every bite.

Let's cook with our 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.

RASPBERRY AND BLUEBERRY ALMOND TART



Raspberry and Blueberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream or heavy cream
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/4 cup sliced almonds, toasted and coarsely crumbled
1 (6-ounce) basket fresh raspberries
1 (6-ounce) basket fresh blueberries
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 and transfer to a sheet pan or cookie sheet. 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 to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to 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.

DIANE'S ALMOND TARTS



Diane's Almond Tarts image

These are my all time favorite - they're delicious. Everyone requests them.

Provided by Diane Renwick

Categories     Desserts     Pies     Tarts

Time 1h

Yield 24

Number Of Ingredients 15

1 cup butter, softened
½ cup confectioners' sugar
2 cups all-purpose flour
¼ cup cornstarch
½ cup raspberry jam
½ cup butter
½ cup white sugar
½ cup rice flour
¼ cup unsweetened cocoa powder
2 eggs
2 teaspoons almond extract
1 cup confectioners' sugar
2 tablespoons melted butter
½ teaspoon almond extract
24 maraschino cherries with stems

Steps:

  • In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
  • In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
  • Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
  • In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 30.9 g, Cholesterol 48.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 95 mg, Sugar 16.2 g

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 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.

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

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.

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 LATTICE TART



Raspberry Almond Lattice Tart image

Categories     Berry     Nut     Dessert     Bake     Raspberry     Almond     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 20

For pastry dough
1 1/2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted
1 large egg yolk
2 tablespoons ice water
For raspberry filling
2 cups raspberries (1/2 lb)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
For almond mixture
1/3 cup whole blanched almonds (1 3/4 oz)
1/4 cup all-purpose flour
2 tablespoons confectioners sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
Garnish: fresh raspberries; confectioners sugar for dusting
Special Equipment
a 9- to 9 1/2-inch fluted tart pan (1 inch deep) with removable side; pie weights or raw rice

Steps:

  • Make pastry dough:
  • Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter.
  • Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.
  • Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
  • Make raspberry filling:
  • Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely.
  • Make almond mixture:
  • Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps.
  • Assemble and bake tart:
  • Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.
  • Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.
  • Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.

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.

Tips:

  • Use almond flour with a fine grind. This will help create a smooth and even batter.
  • Toast the almonds before grinding them. This will enhance their flavor and give the torte a more complex taste.
  • Be careful not to overmix the batter. Overmixing can make the torte tough.
  • Bake the torte until a toothpick inserted into the center comes out clean. This will ensure that the torte is cooked through.
  • Let the torte cool completely before serving. This will help the flavors to develop and the texture to firm up.

Conclusion:

This almond torte with raspberry filling is a delicious and elegant dessert that is perfect for any special occasion. The almond flour gives the torte a moist and tender texture, while the raspberry filling adds a tart and refreshing flavor. With its simple ingredients and easy-to-follow instructions, this torte is a great choice for both experienced and novice bakers.

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