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Raspberry-Almond Torte with Chocolate Ganache

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 12 servings (serving size: 1 torte slice and 1 tablespoon raspberry mixture)
A torte is a cake enriched with nuts and often layered with jam. Almond paste is a mixture of ground almonds and sugar. Look for it in the baking aisle of most supermarkets.

Ingredients

  • Cake:
  • Cooking spray
  • 6 tablespoons butter, softened
  • 2 tablespoons almond paste
  • 1 cup granulated sugar, divided
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg whites
  • Filling:
  • 1/4 cup fresh lemon juice
  • 1 (10-ounce) jar seedless raspberry preserves
  • 1/2 cup powdered sugar, sifted
  • Ganache:
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa
  • 1/3 cup fat-free milk
  • 1 (4-ounce) bar semisweet chocolate, chopped

Nutrition Information

  • calories 313
  • caloriesfromfat 30 %
  • fat 10.3 g
  • satfat 5.7 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 4.7 g
  • carbohydrate 52.5 g
  • fiber 1.6 g
  • cholesterol 69 mg
  • iron 2.1 mg
  • sodium 149 mg
  • calcium 69 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.

  3. To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.

  5. Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

  6. Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.

  7. To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

  8. To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.