Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Red Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/3 cups All-purpose flour
- 1 cup Sugar, divided
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 2 Eggs, separated
- 1 cup (1/2 pt) cold whipping cream
- 1/2 tsp Almond extract
- CHOCOLATE FILLING & FROSTING (recipe follows)
- 1/2 cup Sliced almonds
- 1/4 cup Seedless red raspberry preserves
- Sweetened whipped cream (optional)
- =
Directions
Heat oven to 350°F.
Grease and flour two 8 or 9-inch round baking pans.
Stir together flour, 1/2 cup sugar, baking powder and salt; set aside.
Beat egg whites in large bowl until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form.
Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
Combine egg yolks, remaining 1/4 cup sugar and almond extract in clean small bowl; beat on medium speed of mixer 3
minutes until thick and lemon-colored.
Gently fold into whipped cream mixture.
Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick).
Divide batter evenly between prepared pans; smooth surface.
Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
Cool 5 minutes; remove from pans to wire racks.
Cool completely.
Prepare CHOCOLATE FILLING & FROSTING.
Split each cake layer in half horizontally.
Place one layer on serving plate; spread with 2/3 cup CHOCOLATE FILLING.
Sprinkle with 1 tablespoon almonds; repeat with two more layers.
Top with last layer; spread with raspberry preserves.
Frost sides of cake with remaining filling.
Garnish top edge with whipped cream, if desired.
Sprinkle edge and center with remaining almonds; refrigerate until ready to serve.
Cover; refrigerate leftover torte.