Raspberry walnut filled almond torte with rum icing
Raspberry walnut filled almond torte with rum icing recipe in the cake category
Recipe ingredients:
- 8 eggs, separated
- 1 cup granulated sugar
- 1/2 pound almonds, grated
- 1/2 cup dry bread crumbs
- Juice and grated rind of 1 lemon
- 2 teaspoon all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup raspberry jelly
- 1 cup chopped walnuts
- Rum Icing:
- 2 cup confectioners sugar
- 4 tablespoons heavy cream
- 2 tablespoons rum
Recipe method:
- Preheat oven to 350 degrees F.
- Grease and flour a 9 inch springform pan.
- Beat the egg yolks with the sugar until light.
- Add almonds, bread crumbs and lemon juice and rind.
- Fold in lightly the stiffly beaten whites and the flour and baking powder which have been mixed together.
- Pour into prepared pan and bake for 1 hour.
- Allow cake to cool, then cut into two layers and fill with 1 cup raspberry jelly and 1 cup chopped walnuts.
- Spread top and sides with rum icing.
- Rum icing: Stir ingredients until smooth. Spread on cake. Decorate with walnut halves if desired.
Tags: raspberry, walnut, filled, almond, torte, rum, icing, recipe, cake, recipes, cooking