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.
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
1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
1/2 cup powdered sugar, sifted
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped
How to Make It
Preheat oven to 350°.
Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
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.
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.
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.
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.
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.
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.
This is fantastic. I did not have almond paste and did not feel like making it from scratch. I used 11/2 tsp. almond extract and 1/4 cup confectioner sugar to the butter and it came out great. Will be made again and again.
This was a wonderful cake! It was moist and had just the right amount of sweetness. The chocolate ganache tasted great; my boyfriend's dad, who needs to cut back on his sugar because of his tendency to get high blood pressure, couldn't stop stealing it to top the bits of cake I had cut off to make the cake look more even. I halved the raspberry sauce, and even then there was too much. I only needed about a fourth of the original amount.
Unfortunately, I didn't taste the completed cake; it was a gift for someone else. Perhaps then I could've been able to tell whether or not I used enough of the raspberry sauce, but it certainly looked appetizing. I can't wait until my boyfriend's grandfather's birthday comes up (the closest one!) so I can make it again to sample myself!
This was soooo delicious. My Mom and Step-dad could not stop talking about how delicious it was. I was worried about undertaking this cake because it seems so fancy, but it is quite forgiving. I tried to use my Mom's handheld immersion blender with egg whisk feature, but to no avail. Cleaning the Kitchen Aid, adding a little cream of tartar, and giving it enough time seemed to do the trick. Also, I wouldn't call myself an experienced folder, but the cake came out spongy and resistant to my botched flipping attempt ( didn't have a wire rack long enough). I was worried about the raspberry sauce being too sweet, but it worked perfectly with the bittersweet chocolate. All in all, very yummy and much easier than expected.
OMG! This was sooooo good! I am not a HUGE chocolate fan, but man...the chocolate was delicious! I didn't have almond paste, so i used almond extract in it. Also, i didn't have a jelly roll pan or knew what it was until that day. Haha at me! I used a fairly long/large baking dish i had, and it made a 3 layers only. Oh well. It was enough..and SOOOOOOO DELICIOUS! I also topped it with crushed almonds. It looked so pretty. I look forward to making it again!
I brought this cake to a party once, and have been asked to make it for the same group four or five more times now. Big hit! Great for special occasions, but I wouldn't go to the trouble for everyday meals. I'm making it for a Christmas Eve party now...
This was delicious. I did make a couple of changes - I couldn't find almond paste, so I used 1 tbsp organic vanilla almond butter that I had. I also added 1 tsp of almond extract, and 1 tsp vanilla extract. I made the cake the night before.
Instead of doing the chocolate, I made a frosting with 1 tub of lite cool whip, 1/3 less fat cream cheese, and about 1 cup of powdered sugar (whipped until completely mixed). I froze it and served it almost right away out of the freezer. Absolutely awesome!
Made this for a family gathering at Christmas. It was a hit! I, too, added some almond extract (about 1/2 tsp.) to the cake batter. I did not make the ganache. I used a whipping cream and cream cheese frosting with sugar, vanilla, and almond extact. This made it look prettier for the holiday and the extra hint of almond was yummy.
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