Raspberry-Almond Torte with Chocolate Ganache

Name: Raspberry-Almond Torte with Chocolate Ganache
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps almond paste; 6 Tbsps butter, softened; 113 grams bar semisweet chocolate, chopped; 4 larges egg whites; 3 larges eggs; 79 milliliters fat-free milk; 177 milliliters all-purpose flour; 118 milliliters granulated sugar; 237 milliliters granulated sugar, divided; 59 milliliters fresh lemon juice; 118 milliliters powdered sugar, sifted; 283 grams seedless raspberry preserves; 0 teaspoons salt; 59 milliliters unsweetened cocoa

Raspberry-Almond Torte with Chocolate Ganache might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 358 calories, 5g of protein, and 12g of fat each. If you have cocoa, raspberry preserves, egg whites, and It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

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Oven

Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.

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Cooking Spray

Jelly

Roll

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Baking Paper

Frying Pan

To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended.

Ingredients you will need

Almond Paste

Butter

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Blender

Bowl

Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes).

Ingredients you will need

Granulated Sugar

Add eggs, 1 at a time, beating well after each addition.

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Egg

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

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Measuring Cup

Knife

Combine flour and salt, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Salt

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Whisk

Add flour mixture to butter mixture, beating just until combined.

Ingredients you will need

Butter

All Purpose Flour

Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

Ingredients you will need

Granulated Sugar

Egg Whites

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Blender

Bowl

Frying Pan

Bake at 350 for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack.

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Wire Rack

Oven

Remove parchment paper.

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Baking Paper

Cut cake into 4 (10 x 3 3/4-inch) rectangles.

To prepare filling, combine juice and raspberry preserves, stirring with a whisk.

Ingredients you will need

Raspberry Preserves

Juice

Equipment you will use

Whisk

Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture.

Ingredients you will need

Powdered Sugar

Raspberries

Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

Ingredients you will need

Raspberries

Spread

To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly.

Ingredients you will need

Granulated Sugar

Cocoa Powder