Saturday, July 9, 2011

My Version of a Raspberry Almond Torte

This week I made what was by far, my best (and favorite) cake.  I've had a few people ask me for the recipe, so I thought it was about time I visit ol' Blogland (I know, I'm long overdue) and share it with all of you.  So here it is.  My version of a raspberry almond torte...
Doesn't it look delicious?  Mmmm....

I threw this together mixing two different recipes (Pillsbury's Raspberry & Toasted Almond Torte recipe which I could not find online but it was on the side of the box of cake mix and Bakerella's Simple Sprite Cake) and making it my own.

Here's what you'll need:

1 pkg white cake mix
4 eggs
3/4 cup vegetable oil
1 pkg vanilla pudding mix
8 oz can of Sprite
1/4 teaspoon almond extract
1/2 cup slivered almonds, chopped, toasted

1 can vanilla frosting
1/2 cup frozen whipped topping, thawed
1/2 teaspoon almond extract

2/3 cup black raspberry preserves

2 tablespoons slivered almonds, toasted

1. Preheat oven to 350 degrees
2. Grease and flour two 9-inch cake pans
3. Mix cake ingredients on low until combined, then increase speed to medium and mix for about 2 minutes.
4. Pour batter into pans and bake for 28-32 minutes or until an inserted toothpick comes out clean.
5. Cool 15 minutes; remove from pans.  Cool completely.
6. In a large bowl, gently stir frosting ingredients until well blended. Set aside.
7. To assemble cake, place one layer on the serving plate.  Spread 1/3 cup of frosting then 1/3 cup of raspberry preserves.  Top with remaining cake layer.  Spread frosting over the entire cake.  Use remaining raspberry preserves to cover the top in a circle (I left about an inch of icing along the sides).  Garnish the outsides of the circle with toasted almonds.  Store in refrigerator.
8. Enjoy!