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Swedish Torte Recipe

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This recipe for Swedish Torte, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Beckwith
Added: Tuesday, October 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter,
1/2 cup sugar
4 egg yolks, beaten
1 cup flour
2 tsp baking powder
1/4 cup milk
4 egg whites
1 cup sugar
1/2 cup silvered almonds

Filling:
1 cup milk
1 tablespoon cornstarch or potato flour
1/2 cup raspberries
1/4 cup sugar
1 egg

Directions:
Directions:
Cream butter and 1/2 cup sugar. Add yolks, sifted baking powder and flour and milk. Beat. Grease and flour cake pans. Divide batter in 2 round pans 8 inches in diameter. Top with meringue: Beat together the egg whites and 1 cup sugar. Spread over cake, not too close to edges. Sprinkle with almonds. Bake at 350 for 30 minutes or until done. Cool in pans. Put together with filling.

Filling: Heat milk in top of double boiler. Combine remaining ingredients and add to milk. Cook over hot water until thick. Stir constantly. After thickened and cooled a little, gently fold in raspberries. Cool before putting between cake layers.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a recipe that my family handed out to our customers when they would pick raspberries at my family's farm: "The Arvidsons" in Woodstock, CT.
Edith's notes: Martha Beckwith is Carol Warner's sister-in-law. She, her husband Bob, and four children reside in Woodstock, CT

 

 

 

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