Raspberry Walnut Torte Recipe

Ingredients
<br>- 1 ¾ cups cake flour
<br>- 2 teaspoons baking powder
<br>- ½ teaspoon salt
<br>- 1 cup ground walnuts
<br>- 1 ½ cups heavy cream
<br>- 1 ½ cups white sugar
<br>- 3  eggs
<br>- 3 teaspoons vanilla extract
<br>- 1 (8 ounce) package cream cheese, softened
<br>- 1 cup white sugar
<br>- ⅛ teaspoon salt
<br>- 1 teaspoon vanilla extract
<br>- 1 ½ cups heavy cream
<br>- 1 (12 ounce) jar raspberry preserves
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 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 1/2 cups cream until stiff peaks form. Set aside.
<br>step 2: In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
<br>step 3: Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
<br>step 4: To make the Frosting:  In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
<br>step 5: To assemble cake:  Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
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Ingredients
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup ground walnuts
- 1 ½ cups heavy cream
- 1 ½ cups white sugar
- 3 eggs
- 3 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 1 (12 ounce) jar raspberry preserves

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 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 1/2 cups cream until stiff peaks form. Set aside.
step 2: In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
step 3: Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
step 4: To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
step 5: To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

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