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.
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Recipe Information
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
Instructions
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.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate large bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix; you want the batter light and airy.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
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.
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.
Once the cakes have cooled, spread a thin layer of raspberry preserves on top of one cake layer.
Spread a generous layer of whipped cream over the preserves, then sprinkle 1 cup of the fresh raspberries evenly over the cream.
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.
Garnish the torte with the remaining raspberries, artfully arranging them on the top. Dust with powdered sugar for an elegant touch, if desired.
Refrigerate the torte for at least 1 hour before serving to allow it to set. Slice and enjoy!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 36.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 173 mg | 4% | |
*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.
