Almond Raspberry Torte Recipe

• 1 1/2 c. All-purpose flour
• 2 1/4 tsp Baking pwdr
• 1/4 tsp Salt
• 3/4 c. Butter or possibly margarine
• 1 c. Sugar
• 1 1/2 tsp Vanilla
• 3 x Large eggs
• 3/4 c. Lowfat milk
• 1/2 c. Seedless red raspberry jam
• 1 x Recipe Almond Filling
• 1 1/4 c. Whipping cream Sliced almonds, toasted
• 1/4 c. Seedless red raspberry jam

1. I was reading this recipe and it sounded so good which I just had to share it with you all.
2. This is from the Better Homes & Gardens 75 Years of All-Time Favorites.
3. Grease and lightly flour two 9X1 1/2-inch round baking pans.
4. Set pans aside.
5. For cake, in a large mixing bowl stir together flor, baking pwdr, and salt.
6. Set aside.
7. Beat butter or possibly margarine with an electric mixer on medium speed 30 seconds.
8. Add in sugar and vanilla; beat till well mixed.
9. Add in Large eggs, one at a time, beating well after each addition.
10. Add in dry mix and lowfat milk alternately to sugar mix, beating after each addision (batter may appear curdled).
11. Spread batter into prepared pans.
12. Bake in a 375 degree oven for 20 to 25 min or possibly till wooden toothpicks inserted in the centers come out clean.
13. Cold in pans on wire racks for 10 min.
14. Remove cakes from pans.
15. Cold completely on wire racks.
16. Cut cake layers in half horizontally.
17. Stir the 1/2 c. raspberry jam.
18. To assemble, spread 1 cake layer with one-third of the Almond Filling, then with 2 rounded Tbsp.
19. of jam.
20. Repeat layering with the cake layers, Almond Filling, and jam 2 more times.
21. Top with the final cake layer.
22. cover cake tightly and chill at least 6 hrs or possibly overnight.
23. No more than 1 hour before serving, beat whipping cream with an electric mixer on low speed till stiff peaks form (tips stand straight).
24. Spread whipped cream over cake.
25. Press almonds around the base of the cake.
26. Just before serving, stir the 1/4 c. raspberry jam.
27. Drizzle jam over cake; if you like, swirl with a knife.
28. Serve immediately.
29. Makes16 servings.
30. Almond Filling: In a small mixing bowl crumble one 8-oz can almond paste.
31. Add in 1/3 c. softened butter or possibly margarine; beat with an electric mixer on low speed.
32. Add in 2 Tbsp.
33. lowfat milk; beat till smooth.

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Taken from cookeatshare.com/recipes/almond-raspberry-torte-63986 (may not work)