Name: Almond Raspberry Torte
Ingredients: 1 1/2 c All-purpose flour; 2 1/4 ts Baking powder; 1/4 ts Salt; 3/4 c Butter or margarine; 1 c Sugar; 1 1/2 ts Vanilla; 3 Eggs; 3/4 c Milk; 1/2 c Seedless red raspberry jam; 1 Recipe Almond Filling; 1 1/4 c Whipping cream; Sliced almonds; toasted; 1/4 c Seedless red raspberry jam

Mercy even with us is an optional virtue; we do not have to be merciful. We usually admire people who are, but we do not say that people must be so. We say everybody must be just. We say, for example, an employer, if he agrees to pay a certain wage, must pay that particular wage. If he does not pay it, then he is unjust and is liable to a lawsuit. All our contracts are based on the integrity and honesty and justice of people with whom we do business. They are actually subject to trials and imprisonment and even execution if they violate their duty of man to man. What about mercy among men? We love it. We admire it. We encourage it. We sometimes practice it. But we do not say mercy is obligatory… If this is true even of human affairs, we can see immediately that God does not have to be merciful. He gave us life and conscience. He gave us intelligence to meet our obligations, and He has a right to hold us responsible for using them. He has no further obligation to forgive us if we do not. We say that the Judge of all the earth cannot do wrong, but we cannot say that the Judge of all the earth must be merciful.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains			1	Servings

INGREDIENTS

1 1/2	c	All-purpose flour
2 1/4	ts	Baking powder
1/4	ts	Salt
3/4	c	Butter or margarine
1	c	Sugar
1 1/2	ts	Vanilla
3		Eggs
3/4	c	Milk
1/2	c	Seedless red raspberry jam
1		Recipe Almond Filling
1 1/4	c	Whipping cream
		Sliced almonds; toasted
1/4	c	Seedless red raspberry jam

INSTRUCTIONS

I was reading this recipe and it sounded so good that I just had to share
it with you all. This is from the Better Homes & Gardens 75 Years of
All-Time Favorites.
Grease and lightly flour two 9X1 1/2-inch round baking pans. Set pans
aside. For cake, in a large mixing bowl stir together flor, baking powder,
and salt. Set aside. Beat butter or margarine with an electric mixer on
medium speed 30 seconds. Add sugar and vanilla; beat until well mixed. Add
eggs, one at a time, beating well after each addition. Add dry mixture and
milk alternately to sugar mixture, beating after each addision (batter may
appear curdled). Spread batter into prepared pans. Bake in a 375 degree
oven for 20 to 25 minutes or until wooden toothpicks inserted in the
centers come out clean. Cool in pans on wire racks for 10 minutes. Remove
cakes from pans. Cool completely on wire racks. Cut cake layers in half
horizontally. Stir the 1/2 cup raspberry jam. To assemble, spread 1 cake
layer with one-third of the Almond Filling, then with 2 rounded tablespoons
of jam. Repeat layering with the cake layers, Almond Filling, and jam 2
more times. Top with the final cake layer. cover cake tightly and
refrigerate at least 6 hours or overnight. No more than 1 hour before
serving, beat whipping cream with an electric mixer on low speed until
stiff peaks form (tips stand straight). Spread whipped cream over cake.
Press almonds around the base of the cake. Just before serving, stir the
1/4 cup raspberry jam. Drizzle jam over cake; if desired, swirl with a
knife. Serve immediately. Makes
16    servings.
Almond Filling: In a small mixing bowl crumble one 8-ounce can almond
paste. Add 1/3 cup softened butter or margarine; beat with an electric
mixer on low speed. Add 2 tablespoons milk; beat until smooth.
Nutrition facts per serving: 387 caloriees, 24 g total fat (13 g saturated
fat), 100 mg cholesterol, 239 mg sodium, 39 g carbohydrate, 0 g fiber, 5 g
protein.
Posted to Bakery-Shoppe Digest V1 #186 by Sandra Swinford
<[email protected]> on Aug 11, 1997

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