BLACK RASPBERRY WALNUT TORTE

By

Yields: 12 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: thinkfishernuts.com

View complete recipe

  • 12

Ingredients

  • 1 lb butter, softened
  • 2 cups brown sugar, packed light
  • 3 eggs
  • 1 teaspoon almond extract
  • 3 cups flour
  • 2 2⁄3 cups walnuts, finely ground
  • 1 cup black raspberry jam
  • 1 cup heavy whipping cream
  • 1 ⁄2 cup confectioners sugar
  • 2 tablespoons vanilla
  • 3 cups walnuts, chopped

Preparation

Step 1

Combine butter, brown sugar, eggs and almond extract in large mixer bowl; beat until fluffy.

Mix together flour and ground walnuts; gradually add to butter mixture until thoroughly blended.

Divide batter evenly between two buttered nine-inch cake pans. Smooth it out with metal spatula.

Bake at 350ºF for 50 minutes, or until wooden pick inserted in center comes out clean and edges of cake pull away from sides of pan. Cool for 10 minutes in pan.

Turn layers out onto rack and allow to cool completely.

Place one cake layer upside down on serving plate. Spread black raspberry jam over it. Place the other layer on top.

Using mixer, combine heavy whipping cream, confectioners sugar and vanilla. Whip until stiff peaks form. Cover the torte in whipped cream and chopped walnuts.

View complete recipe