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Raspberry Walnut Torte Recipe

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

Denise Wyer
Added: Tuesday, January 18, 2005


1 1/4 cup flour
1/3 cup confectioners' sugar
1/2 cup soft butter
10-oz package frozen red raspberries, thawed
3/4 cup chopped nuts
2 eggs
1 cup sugar
1/2 tap salt
1/2 tsp baking powder
1 tsp vanilla extract
whipped cream or ice cream

Combine 1 cup flour, confectioner's sugar and butter; blend well. Press mixture into bottom of 13x9-inch pan. Bake at 350o for 15 min. Cool. Drain raspberries, reserve liquid for sauce. Spoon berries over crust; sprinkle with walnuts. Beat eggs with sugar in small mixing bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder and vanilla; blend well. Pour over walnuts. Bake at 350o for 30 to 35 min. until golden brown. Cool. Cut into squares. Serve with whipped cream and sauce.

Raspberry Sauce
1/2 cup water
1/2 cup sugar
2 tbl corn starch
1 tbl lemon juice

Combine water, reserved raspberry liquid, sugar and corn starch in saucepan. Cook, stirring constantly, lthickened and clear. Stir in lemon juice; cool

Number Of Servings:
Number Of Servings:
9 to 12




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