"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry Butter Torte Recipe

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This recipe for Raspberry Butter Torte, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Aitken
Added: Tuesday, June 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg, butter recipe golden cake mix
1/4 c. chopped almonds, toasted
2 c. heavy whipping cream
1 . confectioners' sugar
1/4 c. baking cocoa
1-1/2 tsp. rum extract
2 c. raspberry filling
chocolate curls
toasted sliced almonds (opt)

Directions:
Directions:
Prepare cake batter according to package directions; fold in almonds. Pour into two greased and floured 9-in round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a sall mixing bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form. Split each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 c. raspberry filling and 1/2 c. frosting. Repeat with remaining cake layers. Place remaining frostinfg in a pastry bag with a #195 star tip. Decorate top and sides of cake as desired. Garnish with chocolate curls and sliced almonds if desired. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
12-14

 

 

 

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