Raspberry Cream Torte

Indulge in the delicate elegance of a Raspberry Cream Torte, a stunning dessert that combines light, airy layers of vanilla-scented cake with luscious whipped cream and vibrant raspberries. This timeless treat features a harmonious blend of sweet raspberry preserves and fresh berries, layered lavishly with homemade whipped cream for a dreamy texture in every bite. Perfect for special occasions or a show-stopping centerpiece, this torte is simple to assemble yet visually impressive, with a dusting of powdered sugar adding the finishing touch. Ready in just 60 minutes and yielding eight impressive servings, this recipe is an ode to the beauty of fresh, simple ingredients.

Nutriscore Rating: 40/100

Prep Time:35 mins

Cook Time:25 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 cup All-purpose flour
• 0.75 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 large Eggs
• 0.5 cup Whole milk
• 2 tablespoons Unsalted butter, melted and cooled
• 1 teaspoon Pure vanilla extract
• 2 cups Heavy whipping cream, chilled
• 0.5 cup Powdered sugar
• 2 cups Fresh raspberries
• 0.25 cup Raspberry preserves
• 1 as desired Optional: powdered sugar for dusting

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2

In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate large bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix; you want the batter light and airy.

Step 5

Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.

Step 6

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7

Meanwhile, prepare the whipped cream by beating the chilled heavy whipping cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form. Refrigerate until ready to use.

Step 8

Once the cakes have cooled, spread a thin layer of raspberry preserves on top of one cake layer.

Step 9

Spread a generous layer of whipped cream over the preserves, then sprinkle 1 cup of the fresh raspberries evenly over the cream.

Step 10

Place the second cake layer on top, gently pressing it down to secure the filling. Spread another generous layer of whipped cream over the top of the cake and the sides for a smooth finish.

Step 11

Garnish the torte with the remaining raspberries, artfully arranging them on the top. Dust with powdered sugar for an elegant touch, if desired.

Step 12

Refrigerate the torte for at least 1 hour before serving to allow it to set. Slice and enjoy!

Nutrition Facts

Serving size	1078.6 grams (1078.6g)

Amount per serving	% Daily Value*
Calories	3170

Total Fat 214.20g	275%
Saturated Fat 131.60g	658%
Polyunsaturated Fat 0.10g
Cholesterol 1169mg	390%
Sodium 1479mg	64%
Total Carbohydrate 285.90g	104%
Dietary Fiber 4.00g	14%
Total Sugars 277.70g
Protein 32.50g	65%

Vitamin D 240IU	1198%
Calcium 555mg	43%
Iron 3mg	15%
Potassium 556mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 4.1%

Carbs: 35.7%