Raspberry-Almond Torte Recipe - Cooking Index
Raspberry-Almond Torte Recipe - Cooking Index
| 1 | Yellow cake mix | |
| 1 | Instant vanilla pudding | |
| 4 | Eggs | |
| 3/4 cup | 177ml | Water |
| 1/4 cup | 59ml | Oil |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 1/2 cup | 46g / 1.6oz | Chopped toasted almonds |
| 2 cups | 474ml | Red raspberry preserves |
| 1 cup | 93g / 3.3oz | Sliced almonds |
| Confectioners sugar |
Combine first six ingredients in large mixer bowl. Beat at medium speed for 4 minutes. Stir in chopped almonds. Pour into 2 greased and floured 9 inch cake pans.
Bake at 350F for 30-35 min until cake is done. DO NOT UNDER BAKE.
Cool in pans 15 min. Remove from pans and cool on rack. Split each layer horizontally, making 4 layers. For each torte, spread 2/3 cup preserves on l layer, sprinkle with 1/2 cup of the almonds.
Add second layer. Spread with 1/3 cup of the preserves and sprinkle generously with confectioners sugar and additional almonds.
Makes 2 tortes.
If you only want 1 torte, one layer can be frozen and used later; just use half the preserves and almonds for 1 torte.
Source:
Keebler
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