Raspberry Walnut Torte You Have To Try
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| Raspberry Walnut Torte |
"A very dense, decadent cake that continually gets raves from buddies and family. You can alternative other nuts for the walnuts and specific preserves if favored."
Ingredients :
- 1 three/four cups cake flour
- 2 teaspoons baking powder
- half of teaspoon salt
- 1 cup floor walnuts
- 1 half of cups heavy cream
- 1 1/2 cups white sugar
- three eggs
- three teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1/eight teaspoon salt
- 1 teaspoon vanilla extract
- 1 half of cups heavy cream
- 1 (12 ounce) jar raspberry preserves
Instructions :
| Prep : 1H | Cook : 16M | Ready in : 1H30M |
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- Preheat oven to 350 levels F (a hundred seventy five levels C). Grease and flour 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 half cups cream until stiff peaks form. Set apart.
- In a big bowl combine 1 half cups sugar, eggs and three teaspoons vanilla. Beat 5 minutes at highest velocity of an electric powered mixer. Fold in flour mixture alternately with whipped cream.
- Pour batter into organized pans. Bake inside the preheated oven for 25 to half-hour, or until a toothpick inserted into the center of the cake comes out smooth. Let cool in pan for 15 minutes, then flip out onto a twine rack and cool completely.
- To make the Frosting: In a huge bowl integrate cream cheese, 1 cup sugar 1/eight teaspoon salt and 1 teaspoon vanilla. Beat till easy. In a separate small bowl, whip 1/12 cups whipping cream till stiff peaks form. Fold whipped cream into cream cheese combination.
- To bring together cake: Split every layer in 1/2 horizontally to shape four layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with 2d layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with half of cup frosting. Top with ultimate cake layer. Frost facets of cake with frosting, booking approximately 1 cup for decorating. Spread final preserves on pinnacle of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the pinnacle of cake, pipe border round top and bottom edges of cake. Store in refrigerator.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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