Best Almond Raspberry Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALMOND RASPBERRY CHOCOLATE TORTE



Almond Raspberry Chocolate Torte image

Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

6 eggs, room temperature separated
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla
12 1/2 ounces almond filling, divided
2 tablespoons almond liqueur
1 1/4 cups cake flour (That is presifted and then measured to 1 1/4 cups)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate
2 cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
1/3 cup seedless raspberry jam
1/2 cup sliced almonds, toasted
1 cup fresh raspberry (optional)

Steps:

  • Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
  • Preheat oven to 350 degrees.
  • Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
  • Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
  • Gentle fold in the egg whites thoroughly into the batter.
  • Pour into the pans and bake for 20 minutes.
  • Cool 5 minutes and remove to a rack removing the wax paper.
  • Spread jam equally on the 2 cakes.
  • Cool completely.
  • Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
  • Spread gently over the raspberry layers.
  • Beat whipping cream with chilled clan beaters till stiff peaks form.
  • Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
  • Place the filling on the chocolate layer and freeze for 20 minutes.
  • Place the other layer chocolate side down on to the filling,.
  • Spread the remaining whipped cream on the sides and top of cake.
  • Coat the sides with the toasted almonds.
  • Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
  • Top cake with curls or raspberries.

ALMOND AND RASPBERRY TORTE



Almond and Raspberry Torte image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 9

2 cups raspberries or pitted cherries
1 cup flour
11/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
3/4 cup granulated sugar
1 egg
11/4 cups ground almonds
Confectioners' sugar, for sprinkling

Steps:

  • Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

1989 CHOCOLATE RASPBERRY ALMOND TORTE



1989 Chocolate Raspberry Almond Torte image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Raspberry     Almond     Gourmet

Number Of Ingredients 17

1/2 cup blanched almonds, toasted lightly
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 tablespoon framboise or other raspberry brandy
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup raspberries plus additional for garnish and as an accompaniment
For the glaze
1/3 cup raspberry jam
1 tablespoon sugar
For the ganache
1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped
lemon leaves (available at most florists) for garnish

Steps:

  • In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
  • Make the glaze:
  • In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
  • Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
  • Make the ganache:
  • In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
  • Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.

ALMOND TORTE WITH RASPBERRY FILLING



Almond Torte with Raspberry Filling image

This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

10 tablespoons unsalted butter, melted, room temperature, plus more for pans
1 1/2 cups unblanched, whole almonds
1 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/4 cup orange-flavored liqueur
1 cup seedless raspberry jam
1/3 cup confectioners' sugar, for sprinkling
Marzipan holly leaf and berries, for decoration (optional)
Vegetable oil cooking spray

Steps:

  • Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.
  • In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.
  • Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.
  • In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.

ALMOND RASPBERRY TORTE



Almond Raspberry Torte image

This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it's a homemade dessert!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

4 large eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup 2% milk
1/4 cup butter, cubed
SYRUP:
1/2 cup water
1/2 cup sugar
3 tablespoons Amaretto
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
3 teaspoons almond extract
FILLING:
1 can (12 ounces) raspberry cake and pastry filling
1 tablespoon lemon juice
1 can (12-1/2 ounces) almond cake and pastry filling
FINISHING:
1 cup sliced almonds
Fresh raspberries

Steps:

  • Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla., Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans., Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely., Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice., Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.

Nutrition Facts : Calories 874 calories, Fat 27g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 296mg sodium, Carbohydrate 147g carbohydrate (111g sugars, Fiber 3g fiber), Protein 9g protein.

ALMOND RASPBERRY TORTE



Almond Raspberry Torte image

This cake is a "cover girl"--its picture was on the cover of Better Homes & Gardens back in the 80s. It is fairly easy to make and beautiful dessert. I usually think of making it in the spring and summer, but it would be delicious anytime! I love it for entertaining because you can make it the day before--assembling at the last minute. Prep time only includes time for cooling though.

Provided by SharleneW

Categories     Dessert

Time 1h20m

Yield 1 nine inch tort, 14-16 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs
3/4 cup milk
1/2 cup seedless raspberry jam
1 1/4 cups whipping cream
sliced almonds, toasted, for garnish
1 (8 ounce) can almond paste
1/3 cup butter, softened
2 tablespoons milk

Steps:

  • Grease and flour two 9-inch round baking pans and preheat oven to 375°.
  • In large mixing bowl, stir together flour, baking powder and salt.
  • Set aside.
  • Beat butter with electric mixer at medium speed for 30 seconds.
  • Add sugar and vanilla; beat until thoroughly mixed.
  • Add eggs one at a time, beating after each addition.
  • Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
  • Spread batter into prepared pans.
  • Bake at 375° for 20 to 24 minutes until cake tests done.
  • Cool on wire racks for 10 minutes.
  • Remove cakes from pans and then cool completely on wire racks.
  • When completely cool, cut layers in half horizontally (I like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
  • Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
  • Add softened butter and beat with electric mixer on low speed.
  • Add milk and beat until smooth.
  • To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
  • Repeat layering two more times.
  • Top with final layer (You will use about half of the jam).
  • Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
  • No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
  • Spread whipped cream over cake.
  • Press toasted almond slices around base of cake.
  • Just before serving, drizzle jam over cake (You may need to think it just a little with water-- I use a pastry bag with a round tip so I can maintain control of the flow of jam).
  • Serve immediately.

HEALTHY RASPBERRY ALMOND TORTE COOKIES



Healthy Raspberry Almond Torte Cookies image

I don't remember where this recipe came from but they were always one of my favorite cookies. Very healthy too!

Provided by soulmatesforever

Categories     Dessert

Time 25m

Yield 12-24 cookies

Number Of Ingredients 8

1 cup almonds
1 cup rolled oats
1 cup whole wheat flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup maple syrup
1/2 cup light vegetable oil
raspberry jam

Steps:

  • Preheat oven to 350°F
  • Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
  • In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
  • In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
  • Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
  • Bake for 10-15 min or until golden brown.

Nutrition Facts : Calories 242.6, Fat 15.8, SaturatedFat 1.2, Sodium 65.4, Carbohydrate 23.1, Fiber 3, Sugar 8.6, Protein 4.6

ALMOND RASPBERRY TORTE



ALMOND RASPBERRY TORTE image

Categories     Dessert

Yield 10-12 servings

Number Of Ingredients 15

11/2 cups flour
21/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter
1 cup sugar
11/2 teaspoons vanilla
3 eggs
3/4 cup milk
3/4 cup seedless raspberry jam
Almond Filling:
8 ounces almond paste
1/3 cup soft butter
2 tablespoons milk
11/4 cup whipping cream
toasted sliced almonds

Steps:

  • Grease and lightly flour 2 9-inch round cake pans. Mix flour, baking powder and salt. In a large mixing bowl, beat butter for 30 seconds. Add sugar and vanilla while still beating with mixer. Mix in eggs, 1 at a time, and mix in dry ingredients and milk alternately. Spread in pans. Bake at 375 degrees for 20-25 minutes (check with toothpick). Cool 10 minutes on a wire rack. Remove from pans. Cool completely. Meanwhile, make the almond filling. Using a mixer, blend the almond paste, 1/3 cup of soft butter and 2 tablespoons of milk until smooth. Cut layers in half horizontally. Stir 1/2 cup of the jam. To assemble: Top 1 cake layer with 1/3 of the almond filling, then 2 rounded tablespoons of the jam. Repeat with two more layers. Top with final cake layer. Cover tightly and refrigerate for at least 6 hours. No more than 1 hour before serving, beat cream until stiff. Spread over cake. Press almonds around base. Just before serving, stir remaining jam and drizzle over the cake.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #desserts     #fruit     #oven     #potluck     #dinner-party     #holiday-event     #romantic     #cakes     #dietary     #christmas     #valentines-day     #berries     #raspberries     #taste-mood     #to-go     #equipment     #number-of-servings     #4-hours-or-less

Almond Raspberry Torte: A Perfect Combination of Crunch and Sweetness

Almond raspberry torte is a popular dessert that is often served during special occasions such as birthdays, weddings, or Christmas. This delicious torte is made up of several layers of almond sponge cake, raspberry jam or fresh raspberries, and whipped cream, all topped with a generous sprinkle of sliced almonds. The combination of the crunchy almonds and the sweet, tangy flavor of the raspberries makes this dessert a crowd-favorite.

The Origin of Almond Raspberry Torte

Almond raspberry torte is believed to have originated in Austria, where it is known as "Himbeermandeltorte." The first known recipe for this torte dates back to the early 1900s and was published in a German cookbook. Over the years, the recipe has been modified and adapted by cooks around the world, but the basic ingredients and flavors have remained the same.

Ingredients for Almond Raspberry Torte

Almond raspberry torte requires a few key ingredients that you can easily find in your local grocery store. Here are the ingredients you'll need:

  • Flour
  • Butter
  • Eggs
  • Almond meal or ground almonds
  • Sugar
  • Baking powder
  • Raspberry jam or fresh raspberries
  • Whipped cream
  • Sliced almonds
Preparing Almond Raspberry Torte

Almond raspberry torte may seem complex, but it is actually quite easy to make. Here's a step-by-step guide to help you prepare this delicious dessert:

  1. Preheat oven to 350°F/175°C.
  2. Bake a single layer of almond sponge cake (you can use a boxed mix or make your own) in a 9-inch round cake pan.
  3. Once the cake is cooled, remove it from the pan and slice horizontally in half. Place one half back into the pan.
  4. Spread a layer of raspberry jam or fresh raspberries over the first layer of cake.
  5. Next, add a layer of whipped cream on top of the raspberries.
  6. Place the second layer of cake on top of the whipped cream, and add another layer of raspberries and whipped cream.
  7. Sprinkle sliced almonds over the top of the torte.
  8. Cover the torte with plastic wrap and refrigerate for at least 2 hours or overnight.
Serving Almond Raspberry Torte

Almond raspberry torte is best served chilled. Once you've refrigerated the torte, remove it from the pan and slice it into even portions. You can serve it as is, or add a dollop of whipped cream and a few fresh raspberries on each slice before serving.

Variations of Almond Raspberry Torte

There are several variations of almond raspberry torte that you can try, depending on your personal taste and preferences. Here are a few ideas to get you started:

  • Substitute almond extract for vanilla extract in the cake batter to give it a stronger almond flavor.
  • Add a tablespoon of Amaretto liqueur to the whipped cream for a more adult version of the torte.
  • Use other types of fruit, such as strawberries or blueberries, instead of raspberries. You can also use a combination of fruits for a more colorful torte.
  • Add a layer of pastry cream or cream cheese frosting between the layers of cake and whipped cream for a richer torte.
  • Use a chocolate cake mix instead of almond sponge cake for a decadent chocolate raspberry torte.
Conclusion

Almond raspberry torte is a delightful dessert that is easy to make and will impress your guests. With its combination of crunchy almonds and sweet raspberries, it is sure to become a favorite in your household. Whether you stick to the classic recipe or experiment with your own variations, this torte is a perfect way to end any meal.

Almond raspberry torte recipes are a perfect combination of texture and flavors – creamy, nutty, and fruity. While it may seem intimidating at first, making an almond raspberry torte is not as difficult as you might think. In this article, we will share some valuable tips that will help you make a delicious and gorgeous-looking torte.

Tip 1: Use high-quality ingredients

The quality of the ingredients you use can make a huge difference in the taste and texture of your almond raspberry torte. Choose the best quality almond flour, butter, raspberries, and sugar you can afford. This will ensure that your torte has a rich, nutty flavor and a smooth, creamy texture.

Tip 2: Toast the almonds

Toasting almonds brings out their natural oils and enhances their flavor. Spread the almonds in a single layer on a baking sheet and roast at 350°F for 8-10 minutes, or until the almonds are fragrant and lightly browned. Let them cool before grinding them into flour.

Tip 3: Use a springform pan

A springform pan is ideal for making an almond raspberry torte because it makes it easy to remove the torte from the pan without damaging it. It’s also important to line the bottom of the pan with parchment paper to prevent the torte from sticking.

Tip 4: Whip the egg whites

Whipping the egg whites separately and folding them into the batter makes the torte light and airy. Make sure your bowl and beaters are completely clean and free of any traces of fat. Start with room temperature egg whites and beat them at a slow speed until frothy. Then increase the speed to high and beat until stiff peaks form.

Tip 5: Don’t overmix the batter

Overmixing the batter can cause the torte to become dense and heavy. Mix the ingredients just until they’re combined, and then fold in the whipped egg whites gently.

Tip 6: Layer the raspberries

To create a beautiful presentation, layer the raspberries on top of the torte in a circular pattern. You can use fresh or frozen raspberries, but be sure to thaw frozen raspberries before using them.

Tip 7: Chill before serving

Chilling the torte for a few hours or overnight before serving allows the flavors to meld together and makes it easier to slice. You can also dust the top of the torte with powdered sugar or garnish it with extra raspberries or almonds before serving.
Conclusion:
With these valuable tips, you can make an incredible almond raspberry torte that will impress your friends and family. Remember to use high-quality ingredients, toast the almonds, use a springform pan, whip the egg whites, don’t overmix the batter, layer the raspberries, and chill before serving. With a little know-how and practice, you’ll be a torte-making master in no time.

Related Topics