Like raspberries? You (and everyone who tastes it) will love this raspberry torte recipe. Good old fashioned taste and easy to make – sounds like a winner to me.
Moist yellow cake drenched in a raspberry filling and topped with homemade whip cream. Sounds lovely doesn’t it? More easy dessert recipes at the end of the page.
Raspberry Torte Recipe from Scratch
EASY RASPBERRY TORTE
1 Duncan Hines yellow cake mix
4 egg yolks (instead of 2 whole eggs suggested on package)
4 egg whites
1/8 tsp sat
2/3 cup sugar plus 2 TBS sugar per pan
1/4 cup blanched almonds, sliced
Fresh Raspberry Filling
3 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
2 TBS cornstarch
1 TBS cold water
Heat until simmering:
1-1/2 cups raspberries, 1/4 cup sugar and 1/4 cup water. Mix cornstarch with 1 tablespoon cold water and stir into the berry mixture. Cook until thickened. Cool and fold in the remaining 1-1/2 cups raspberries.
1 cup whipped cream
PREHEAT oven to 350 degrees. Grease and flour two 8 or 9 inch square pans.
Prepare the yellow cake mix using 4 egg yolks (instead of 2 whole eggs suggested on package). Continue as directed. Spread batter evenly into the prepared baking pans.
Beat the 4 egg whites with a 1/8 tsp salt until frothy. Gradually beat in 2/3 cup sugar and spread over the two pans of batter. Sprinkle over each pan of batter: 2 tablespoons of sugar (4 TBS for both) and sliced almonds, divided evenly.
Bake for 40 to 45 minutes. Cool in the pans for 15 minutes. Cover one layer of cake with all of the raspberry filling and whipped cream. Place the other cake on top. Cut and serve.