Almond Raspberry Torte

Name: Almond Raspberry Torte
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 4 large eggs; 2 cups sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 cup 2% milk; 1/4 cup butter, cubed; SYRUP:; 1/2 cup water; 1/2 cup sugar; 3 tablespoons Amaretto; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 5 cups confectioners' sugar; 3 teaspoons almond extract; FILLING:; 1 can (12 ounces) raspberry cake and pastry filling; 1 tablespoon lemon juice; 1 can (12-1/2 ounces) almond cake and pastry filling; FINISHING:; 1 cup sliced almonds; Fresh raspberries

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 45 min. Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Brenda Medina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it’s a homemade dessert!

TEST KITCHEN APPROVED

Almond Raspberry Torte

1 Reviews Add your review

Yield:12 servings

Prep:45 min

Cook:30 min

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Ingredients

4 large eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup 2% milk
1/4 cup butter, cubed
syrup:

1/2 cup water
1/2 cup sugar
3 tablespoons Amaretto

frosting:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
3 teaspoons almond extract

filling:

1 can (12 ounces) raspberry cake and pastry filling
1 tablespoon lemon juice
1 can (12-1/2 ounces) almond cake and pastry filling

finishing:

1 cup sliced almonds
Fresh raspberries

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Directions

1
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside.

2
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.
3
Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans.
4
Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely.
5
Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.
6
In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside.
7
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice.
8
Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.