Walnut Raspberry Torte

Name: Walnut Raspberry Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 177 milliliters butter, softened; 237 milliliters buttermilk; 118 milliliters flaked coconut; 2 liters confectioners sugar; 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened; 1 teaspoons cream of tartar; 5 eggs, separated; 473 milliliters all-purpose flour; 237 milliliters raspberry preserves, warmed; 118 milliliters shortening; 473 milliliters sugar; 2 teaspoons vanilla extract; 118 milliliters chopped walnuts

Walnut Raspberry Torte is a dessert that serves 16. One portion of this dish contains around 6g of protein, 31g of fat, and a total of 706 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, confectioners' sugar, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy.

Ingredients you will need

Egg Whites

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Egg Yolk

Vanilla

Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.

Ingredients you will need

Baking Soda

Buttermilk

Coconut

Walnuts

All Purpose Flour

Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Ingredients you will need

Egg Whites

Cream

Pour into three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Oven

Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla.

Ingredients you will need

Powdered Sugar

Raspberry Preserves

Cream Cheese

Vanilla

Butter

Spread

Equipment you will use

Bowl

Place one raspberry topped cake layer on a serving plate.

Ingredients you will need

Raspberries

Spread with some of the frosting. Repeat with second raspberry topped cake layer. Top with plain cake layer.

Ingredients you will need

Raspberries

Frosting

Spread

Spread remaining frosting over the top and sides of cake.

Ingredients you will need

Frosting

Spread

Sprinkle with nuts. Store in the refrigerator.

Ingredients you will need

Nuts

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

1teaspoons

baking soda 177milliliters

butter, softened 237milliliters

buttermilk 118milliliters

flaked coconut 2liters

confectioners' sugar 2packages

(one 8 ounces, one 3 ounces) cream cheese, softened 1teaspoons

cream of tartar 5

eggs, separated 473milliliters

all-purpose flour 237milliliters

raspberry preserves, warmed 118milliliters

shortening 473milliliters

sugar 2teaspoons

vanilla extract 118milliliters

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.