Quick Raspberry Torte Recipes

Steps:

• Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 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., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 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 the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.

Steps:

• In a small mixing bowl, beat cream until soft peaks form.
• Add confectioners' sugar; beat until stiff peaks form.
• Place pudding in a bowl; fold in whipped cream.
• Split cake into three horizontal layers.
• Spread half of the jam over the bottom layer; repeat layers.
• Top with third cake layer.
• Cut into slices; dollop with pudding mixture.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Freeze option: Bake the cake and let cool (do not top with jam); freeze in a heavy-duty resealable plastic bag for up to 3 months. When ready to use, thaw at room temperature overnight. Top with the jam and glaze.

Steps:

• In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three 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., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

Steps:

• Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
• well. Cut in the butter until crumbly. Pat over the.
• bottom of a 9x13-inch baking pan.
• Bake at 350 degrees for 15 to 18 minutes or until light.
• brown.
• Remove to a wire rack to cool.
• Combine 1 cup sugar and cornstarch in a saucepan and mix.
• well. Add the raspberries. Bring to a boil, stirring.
• constantly.
• Boil until thickened, stirring constantly. Cool slightly.
• Spoon over the baked layer.
• Chill in the refrigerator.
• Combine the marshmallows and milk in a saucepan.
• Cook over low heat until blended, stirring constantly.
• Remove from heat. Fold in the whipped cream. Spread.
• over the prepared layers.
• Chill until serving time.

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
• Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
• Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
• Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
• For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.