Raspberry Torte Recipe

From Dorothy McNett's Recipe Book.

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Raspberry Torte

From Dorothy McNett's recipes at www.dorothymcnett.com. Use any fresh berries, or even a mixture of several.

1/2 cup unsalted butter
1 1/2 cups raw sugar
3 eggs
2 tablespoons real vanilla extract, or bourbon
3/4 cup sour cream
2 1/4 cups unbleached all-purpose flour
1/3 cup Dutch processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup lemon curd
2 baskets fresh raspberries
2 cups heavy whipping cream
1/2 cup powdered sugar

Soften butter on half power in microwave 30 seconds. Do not melt. In batter bowl, cream butter with electric beater until fluffy, adding sugar gradually and beating for 3 - 5 minutes or until mixture is light and fluffy. Add eggs one at a time, and then the vanilla and sour cream. In meantime, whisk together the flour, cocoa powder, baking powder, soda, and salt. Turn beater to low, and carefully add dry ingredients mixing just to blend. To bake: conventionally use 350 degrees in bundt pan for about 1 hour. It is done when the top is no longer "puddly" and it is just starting to pull away from the edge of the pan. Allow to stand in the pan for 10 minutes, using a flexible spatula release cake gently around the edges. Invert onto a serving plate. To assemble torte, slice cake in half and spread the bottom half with lemon curd. Arrange berries over the lemon curd. Place the top half over berries. Whip cream with powdered sugar until thick. Spread over the torte. Garnish with chocolate curls or sprinkles and more berries. Chill about 30 minutes before serving. This cake is wonderful without the whipped cream, just sprinkle the top with powdered sugar.

Recipe created 2002-05-20.

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