Raspberry Touch Walnut Torte
- Raspberry Touch Walnut Torte
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- Submitted By: Marilyn Blankschien
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This is a tasty attractive rather dense walnut cake with a creamy filling with a hint of raspberry in both the filling and chocolate topping. It’s very easy to prepare and it keeps well
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- Servings: 8 to 10
- Prep Time: 20m
- Cook Time: 20m
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- Ingredients
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2 cups toasted California English walnut pieces
4 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 tablespoons water
2 tablespoons flour
1/2 teaspoon salt
½ teaspoon baking powder
Filling
1 oz. cream cheese, softened
2 tablespoons seedless raspberry jam
4 oz. whipped topping
Topping
2/3 cup semi-sweet chocolate chips, melted
1/2 cup raspberry yogurt
Walnut Halves and Fresh Raspberries for Garnish
- Directions
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Preheat oven to 350 degrees. Grease two 8-inch round cake layer pans. Line bottom of pans with parchment paper. In food processor, pulse the 2 cups walnuts until very finely chopped. Watch closely so they do not turn to walnut butter.
In large mixing bowl, combine eggs, sugar, and vanilla. Beat at high speed until light and fluffy, about 2 minutes. Stir in water. Stir together flour salt and baking powder; add to egg mixture. Beat at low speed just until blended. Stir in chopped walnuts.
Pour batter into prepared pans. Bake about 20 minutes or until center is firm to touch. Cool five minutes. Loosen cake from sides of pans by running knife around edge of pans. Cool completely. Remove from pans.
To prepare filling, stir together cream cheese and jam. Stir into whipped topping. Spread filling over one cake layer. Top with remaining layer.
For topping, combine warm melted chocolate chips and yogurt. Spread mixture over top of cake. Garnish with walnut halves and raspberries, if desired. Chill several hours. Serves 8 to 10.
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