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Recipe Name: Almond Raspberry Torte Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) All-Purpose Flour
2 1/4 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
3/4 Cup(s) Butter or margarine
1 Cup(s) Sugar
1 1/2 Teaspoon(s) Vanilla
3 Eggs
3/4 Cup(s) Milk
1/2 Cup(s) Seedless red raspberry jam
1 Recipe Almond Filling
1 1/4 Cup(s) Whipping cream
Sliced Almonds, Toasted
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 <> on Aug 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 3517
Calories From Fat: 1870
Total Fat: 211.7g
Cholesterol: 797.7mg
Sodium: 3118.2mg
Potassium: 828.8mg
Carbohydrates: 362g
Fiber: 5.1g
Sugar: 210.9g
Protein: 47.8g

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