RASPBERRY SACHERTORTE
It may look like this torte took hours to make, but it has a surprisingly short list of ingredients. A small slice splendidly satisfies a sweet tooth.-Rosetta Hockett, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Freeze option: Bake the cake and let cool (do not top with jam); freeze in a heavy-duty resealable plastic bag for up to 3 months. When ready to use, thaw at room temperature overnight. Top with the jam and glaze.
Nutrition Facts : Calories 328 calories, Fat 23g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
SPECIAL RASPBERRY TORTE
With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It's my mom's absolute favorite. -Lori Lee Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.
Nutrition Facts : Calories 599 calories, Fat 25g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 258mg sodium, Carbohydrate 90g carbohydrate (70g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
RASPBERRY BUTTER
This sweet butter tastes great with a variety of fresh-from-the-oven goodies. I think it's a nice change from plain butter.-Helen Lamb, Seymour, Missouri
Provided by Taste of Home
Time 10m
Yield about 1/2 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.
Nutrition Facts : Calories 220 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 231mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
ALMOND RASPBERRY TORTE
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
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 AND RASPBERRY TORTE
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.
RASPBERRY BUTTER
Steps:
- Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature.
RASPBERRY FUDGE TORTE
This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix-they're sure I bought it at a bakery. -Julie Hein, York, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.
Nutrition Facts : Calories 544 calories, Fat 31g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 377mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 4g fiber), Protein 6g protein.
RASPBERRY TORTE
What can I say? I am addicted to raspberries. This torte is so yummy and so easy to put together. Enjoy!
Provided by Delish
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
- Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
- In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
- Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.
Nutrition Facts : Calories 434.6, Fat 24.9, SaturatedFat 14.7, Cholesterol 77.5, Sodium 190, Carbohydrate 52.6, Fiber 3.1, Sugar 32.1, Protein 3.7
RASPBERRY SEMIFREDDO TORTE
Categories Milk/Cream Food Processor Mixer Berry Fruit Dessert Bake Kid-Friendly Raspberry Almond Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Make crust:
- Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
- Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan. Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
- Make filling:
- Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140°F, about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
- Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds. Fold strained raspberries into cooled custard.
- Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
- Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.)
- Run a thin knife around edge of torte and remove side of pan.
RASPBERRY TORTE
Make and share this Raspberry Torte recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
- well. Cut in the butter until crumbly. Pat over the.
- bottom of a 9x13-inch baking pan.
- Bake at 350 degrees for 15 to 18 minutes or until light.
- brown.
- Remove to a wire rack to cool.
- Combine 1 cup sugar and cornstarch in a saucepan and mix.
- well. Add the raspberries. Bring to a boil, stirring.
- constantly.
- Boil until thickened, stirring constantly. Cool slightly.
- Spoon over the baked layer.
- Chill in the refrigerator.
- Combine the marshmallows and milk in a saucepan.
- Cook over low heat until blended, stirring constantly.
- Remove from heat. Fold in the whipped cream. Spread.
- over the prepared layers.
- Chill until serving time.
Nutrition Facts : Calories 484.9, Fat 23.7, SaturatedFat 14.8, Cholesterol 70.7, Sodium 196.8, Carbohydrate 67.8, Fiber 2.5, Sugar 46.3, Protein 3.4
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
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