Red-raspberry torte - country cooking
16 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10-oz package frozen sweetened red raspberries, thawed | |
| 8 | larges | Eggs, at room temp. |
| 2½ | cup | Granulated sugar |
| 1⅓ | cup | Butter, softened |
| ½ | cup | (1 stick) butter, softened |
| 1¾ | cup | Confectioners' sugar |
| 2 | tablespoons | Cornstarch |
| 3 | cups | Fresh red raspberries |
| 2½ | cup | Unsifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| 2 | tablespoons | To 4 T almond-flavored liqueur (see Note) |
RASPBERRY FILLING
CAKE LAYERS
BUTTERCREAM FROSTING
1. Prepare Raspberry Filling: In heavy 1-quart saucepan, combine thawed red raspberries, their syrup, and the comstarch. Cook over low heat, stirring constantly, until mixture thickens and boils. Strain into medium-size bowl. discard seeds. Refrigerate until ready to assemble torte.
2. Prepare Cake Layers: Heat oven to 350'F. Grease and flour four 9-inch round baking pans; line bottoms with waxed paper. Separate eggs, placing whites in medium-size bowl and yolks in a cup.
3. In large bowl, with electric mixer on medium speed, beat 2 C sugar and the butter until fluffy. Add egg yolks and beat until light, scraping inside of the bowl occasionally. Reduce mixer speed to low.
Beat in flour and baking powder until well blended.
4. With clean beaters and mixer on high speed, beat egg whites until foamy. Gradually beat in remaining ⅓ C sugar until stiff peaks form. Fold beaten egg whites into butter mixture. Divide batter evenly among prepared pans.
5. Bake cake layers 25 to 30 minutes or until tops spring back when gently touched. Cool layers in pans 5 minutes, then loosen edges and remove layers from pans. Cool cake layers completely on wire racks.
6. Meanwhile, prepare Buttercream Frosting: In medium-size bowl with mixer on medium speed, beat butter, confectioners' sugar, and 2 to 3 tablespoons almond liqueur until smooth and fluffy. Add more liqueur if mixture is too stiff to spread.
7. To assemble torte, place one cake layer on serving plate. Spoon frosting into pastry bag fitted with medium-size star tip. Pipe a double border of frosting around top edge of cake layer. Spoon out and reserve 2 T of thickened syrup from Raspberry Filling. Fold 2 C fresh red raspberries into remaining filling. Spoon one-third of raspberry filling mixture on top of cake layer. Place another cake layer on top of the first, pipe with frosting and fill. Repeat with the third cake layer. Top with remaining layer. Combine reserved thickened synip and remaining 1 C fresh raspberries; arrange on top layer. Serve immediately. Refrigerate any leftover torte.
Note: You may substitute a mixture of 1 t almond extract and 2½ teaspoons water for eacb T of almond liqueur.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary