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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing itâs a homemade dessert! Ingredients:
4 eggs |
2 cups sugar |
2 teaspoons vanilla extract |
2 cups king arthur unbleached 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 |
Directions:
1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside.
2. 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.
3. 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.
4. Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely.
5. Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.
6. In a large bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside.
7. 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.
8. 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. Yield: 12 servings.
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