Aunt Ruth's Raspberry Torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
mix cake batter as usual. While cake is cooling, blend very soft (but not melted) butter (unsalted is VITAL) with powdered sugar, adding powdered sugar gradually.
Bake at 350 for approximately 30 minutes in a 9 inch spring form pan.
Allow to cool.
Slice cake in 3 or 4 layers (across).
Spread a light layer (less than 1/8 inch) of raspberry jam or jelly over the layer. Top with a thin layer of icing.
Place second layer on, top with a thin layer of icing.
Place third layer on, top with layer of jam and icing, etc/.
frost sides and top.
Decorate w/ fresh rapsberries.
Refrigerate for one hour, to set everything in place.
\Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTRUTH1.
Allow to cool.
Slice cake in 3 or 4 layers (across).
Spread a light layer (less than 1/8 inch) of raspberry jam or jelly over the layer. Top with a thin layer of icing.
Place second layer on, top with a thin layer of icing.
Place third layer on, top with layer of jam and icing, etc/.
frost sides and top.
Decorate w/ fresh rapsberries.
Refrigerate for one hour, to set everything in place.
\Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTRUTH1.
Nutritional Info Amount Per Serving
- Calories: 522.0
- Total Fat: 26.7 g
- Cholesterol: 112.2 mg
- Sodium: 328.1 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 3.1 g
- Protein: 5.9 g
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