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Raspberry Cream Torte

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  Butter/Margarine 100 Gram, softened (1 Tablespoon)
  Sugar 50 Gram (1/4 Cup)
  All-purpose flour 150 Gram, sifted (1 Cup)
  Eggs 4 , separated
  Egg yolk 2
  Sugar 100 Gram (1/2 Cup)
  All purpose flour 80 Gram (3/4 Cup)
  Unsweetened cocoa powder 50 Gram (1/2 Cup)
  Fresh raspberries 1⁄2 Pound (225 Gram, Fresh Or Frozen, Thawed)
  Raspberry liqueur/Kirsch 1 Tablespoon
  Unflavored gelatin 2 Teaspoon (2 Envelopes)
  Water 50 Milliliter (Scant 1/4 Cup)
  Whipping cream 450 Milliliter (Scant 2 Cups)
  Powdered sugar 70 Gram, sifted (Generous 1/2 Cup)
  Whipping cream 250 Gram (1 Cup)
  Powdered sugar 1 Tablespoon, sifted
  Toasted sliced almonds 25 Gram (1/4 Cup)

To make shortbread, cream butter and sugar in a medium bowl.
Add flour; work into a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Grease a 15-1/2x10-1/2-inch (39x27-cm) cake pan.
Line with waxed paper; grease paper.
Preheat oven to 425°F (220°C).
To make cake, put 6 egg yolks and half the sugar into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat whites until stiff; beat in remaining sugar.
Fold egg white mixture into egg yolk mixture.
Sift flour and cocoa powder onto egg mixture; fold in carefully using a metal spoon.
Spread batter evenly in prepared pan.
Bake 8 minutes or until a wooden pick inserted in center comes out clean.
Do not turn off oven; reduce heat to 375°F (190°C).
Sprinkle a sheet of waxed paper with sugar; turn out cooked cake onto it.
Peel off lining paper.
Cover with a damp cloth towel and roll up with towel on the inside.
On a lightly floured surface, roll out shortbread dough to fit the bottom of an 10-inch (25-cm) springform cake pan.
Place dough round in pan.
Bake 15 to 20 minutes or until golden.
Cool in pan.
To make filling, drain thawed raspberries.
Lightly crush two-thirds of raspberries in a small bowl.
Stir in liqueur.
Reserve remaining fruit for decoration.
Dissolve gelatin in water over low heat.
Remove from heat; cool slightly.
Whip cream with powdered sugar in a medium bowl until stiff.
Fold in cooled dissolved gelatin and crushed raspberry mixture.
Unroll cooled cake and spread evenly with fruit and cream mixture.
Cut lengthwise into 6 strips.
Roll up one of the strips; stand it upright on the center of the cooled shortbread.
Shape the other strips carefully into circles around the central roll, until the whole shortbread base has been covered.
Refrigerate cake until filling is firm.
To decorate cake, whip cream with powdered sugar until stiff.
Remove cake from pan and place on a serving dish.
Spread some whipped cream mixture over top and sides of cake; smooth with a spatula.
Place remaining whipped cream mixture in a pastry bag and pipe an attractive design on top of the cake as illustrated.
Decorate rosettes of cream with reserved raspberries.
Sprinkle almonds over center of cake.

Recipe Summary

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