Best Raspberry Cream Torte Recipes

CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING

Steps:

• Preheat oven to 350°F (180°C).
• Grease and flour torte pans; set aside.
• Prepare cake mix according to package directions; divide batter equally between pans.
• Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
• Remove from oven to cooling rack, cool 5 minutes.
• Remove cakes from pans; cool completely.
• Meanwhile in chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
• Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
• Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
• Keep refrigerated until serving and refrigerate leftovers, if any.

RASPBERRY WALNUT TORTE WITH CREAM CHEESE FROSTING

Steps:

• In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting., Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.

RASPBERRY-CREAM CHOCOLATE TORTE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition., Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched in center. Cool for 10 minutes before removing from pan to a wire rack; carefully remove paper. Cool completely., For filling, puree raspberries in a food processor. Strain, reserving juice and discarding seeds. Place juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool to room temperature. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Gently fold into raspberry mixture., Trim edges from cake. Cut into four 7-1/2x4-1/2-in. rectangles. Place one rectangle on a serving platter; spread with a third of the filling. Repeat layers twice. Top with remaining rectangle., For ganache, place chocolate chips and cream in a small saucepan. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Spread over torte. Refrigerate for 2 hours before serving.,

CHOCOLATE PECAN TORTE WITH RASPBERRY CREAM & CHOCOLATE GLAZE

Steps:

• TORTE:.
• Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
• Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
• Stir in melted chocolate.
• Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
• Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
• Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
• RASPBERRY/STRAWBERRY CREAM FILLING:.
• Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
• Beat in 1/3 cup preserves.
• DOUBLE CHOCOLATE GLAZE:.
• In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
• Cool until it thickens slightly but is still pourable.
• ASSEMBLY:.
• Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
• Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
• Enjoy!

RASPBERRY CREAM TORTE

Steps:

• Wafers:.
• Trace two 8-inch circles on each of two pieces of parchment paper.
• Invert and place on baking sheets.
• In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
• Drop 1/3 cup batter onto each circle, gently spread to cover circle.
• Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
• Using metal spatula, transfer wafers to flat surface, let cool completely.
• Repeat with remaining batter to make 9 wafers.
• (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
• Raspberry Sauce:.
• In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
• Whisk in sugar and liqueur if using.
• (Sauce can be covered and refrigerated for up to 3 days.)
• In bowl, whip cream with icing sugar.
• Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
• Drizzle with 1/4 cup of the raspberry sauce.
• Repeat layering with remaining wafers, cream and sauce.
• Top with remaining wafer.
• Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
• Top last wafer with sifted icing sugar and whole half-frozen raspberries.
• (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).

MERINGUE & RASPBERRY CREAM TORTE

Steps:

• Line a 22cm round spring-form cake tin with plastic wrap.
• Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
• Continue to layer ending with a layer of ice-cream.
• Cover with plastic wrap and freeze.
• To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries.

RASPBERRY CREAM TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour., In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan. , Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers.

CHOCOLATE PECAN TORTE WITH RASPBERRY CREAM & CHOCOLATE GLAZE

Steps:

• TORTE:.
• Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
• Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
• Stir in melted chocolate.
• Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
• Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
• Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
• RASPBERRY/STRAWBERRY CREAM FILLING:.
• Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
• Beat in 1/3 cup preserves.
• DOUBLE CHOCOLATE GLAZE:.
• In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
• Cool until it thickens slightly but is still pourable.
• ASSEMBLY:.
• Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
• Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
• Enjoy!

VERY CHOCOLATE TORTE WITH RASPBERRY CREAM

Steps:

• Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans., For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add preserves, sugar and liqueur; beat until stiff peaks form., Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting., Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.