SPECIAL RASPBERRY TORTE
With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It's my mom's absolute favorite. -Lori Lee Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.
Nutrition Facts : Calories 599 calories, Fat 25g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 258mg sodium, Carbohydrate 90g carbohydrate (70g sugars, Fiber 1g fiber), Protein 5g protein.
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Angelo Saide
[email protected]I had a hard time finding fresh raspberries. I ended up using frozen raspberries, and the torte still turned out great.
Shantha Engineers
[email protected]The torte was a bit dry. I think I overbaked it. I'll try baking it for a shorter amount of time next time.
Monkey Bull
[email protected]I found this recipe to be a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Babanou mohamed
[email protected]This torte is a bit pricey to make, but it's worth it for a special occasion.
Raja Aqeel
[email protected]I love the combination of raspberries and cream in this torte. It's the perfect summer dessert.
Cats Are cool
[email protected]This torte is absolutely stunning. It's perfect for a special occasion.
OPA
[email protected]I made this torte for my daughter's birthday party and it was a huge success. Everyone loved it!
MR MASUM
[email protected]This is my go-to recipe for raspberry torte. It's always a crowd-pleaser.
Pk Daud vai
[email protected]This torte is so good! The crust is flaky and the filling is creamy and tart. I highly recommend it.
Faysal Noman
[email protected]I love this recipe! The torte is always a hit when I make it for parties or potlucks. It's easy to make and always turns out delicious.
Mudassir Mehmood
[email protected]This torte was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dessert that was perfect for a special occasion.
Qaseem Khan
[email protected]I was a little hesitant to try this recipe because I'm not a big baker, but it turned out great! The instructions were clear and easy to follow, and the torte was delicious. I'll definitely be making this again.
eser ergün
[email protected]This recipe was easy to follow and the torte turned out beautifully. The raspberry filling was tart and sweet, and the crust was flaky and buttery. I would definitely make this again.
Alone_ boy830
[email protected]This torte is absolutely delicious! I made it for my family for dessert, and they all loved it. The crust is so flaky and the filling is so creamy and flavorful. I will definitely be making this again.
Sacha Bonavent
[email protected]I've made this torte several times now, and it's always a crowd-pleaser. The only thing I do differently is add a little bit of lemon zest to the filling. It really brightens up the flavor.
Roger Gittens
[email protected]This raspberry torte was a huge hit at my dinner party! The combination of the sweet raspberries and the creamy filling was perfect. The crust was flaky and buttery, and the overall presentation was stunning. I will definitely be making this again.