Ingrédients pour Almond Raspberry Torte
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar; ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ¼ cups milk
- 6 tablespoons seedless raspberry jam, plus more for drizzling
- 2 cups heavy whipping cream
- ½ cup sliced almonds, toasted
- 4 ounces almond paste, crumbled
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Comment préparer Almond Raspberry Torte
- Preheat oven to 375°F (190°C). Grease and flour two 9-inch round baking pans.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter at medium speed with an electric mixer for 30 seconds.
- Add 1 ¾ cups granulated sugar and 1 teaspoon vanilla extract. Beat until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients and 1 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 20-24 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cool, carefully slice each cake layer in half horizontally to create four layers.
- **Make the Almond Filling:** In a medium bowl, crumble 4 ounces almond paste. Add ½ cup (1 stick) softened unsalted butter and beat with an electric mixer on low speed until combined.
- Add ¼ cup milk and beat until smooth and creamy.
- **Assemble the Torte:** Spread one-third of the almond filling over the first cake layer. Top with 2 tablespoons raspberry jam. Repeat layers twice more, ending with a cake layer.
- Cover the torte tightly and refrigerate for at least 6 hours, or preferably overnight.
- **Prepare the Whipped Cream:** No more than one hour before serving, beat 2 cups heavy cream with an electric mixer on low speed until soft peaks form. Gradually add ¼ cup powdered sugar and continue beating until stiff peaks form.
- Spread the whipped cream evenly over the top of the torte.
- Press toasted slivered almonds around the base of the torte.
- Just before serving, drizzle additional raspberry jam over the whipped cream.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
105g
Fat
75g
Carbs
14g
