How To Make Raspberry Torte Recipe
A decadent dessert made with layers of raspberry jam, almond cake, and whipped cream.
Serves:
Ingredients
- 1 cup almond flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup raspberry jam
- 1 cup heavy cream
- 1 tbsp powdered sugar
- Fresh raspberries, for garnish
Instructions
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Preheat the oven to 350°F. Grease an 8-inch cake pan.
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In a large bowl, whisk together almond flour, sugar, and salt. Add in the eggs and melted butter, and mix until well combined.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until the edges are golden brown and the center is firm to the touch.
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Once cool, slice the cake horizontally into two layers. Spread a layer of raspberry jam onto the bottom layer. Top with the second layer of cake.
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In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake.
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Garnish with fresh raspberries and refrigerate until serving.
Nutrition
- Calories : 558kcal
- Total Fat : 46g
- Saturated Fat : 23g
- Cholesterol : 222mg
- Sodium : 295mg
- Total Carbohydrates : 29g
- Dietary Fiber : 3g
- Sugars : 21g
- Protein : 10g
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