Raspberry Swirl Torte Recipes

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

Steps:

• In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.

Steps:

• In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
• Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
• In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
• Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.

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:

• Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
• Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
• Knead with hands (wash them first!) until well blended.
• Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).
• Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
• Refrigerate at least 4 hours, or until cheese is firm again.
• To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
• The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
• Sift the flour, baking powder and salt together.
• Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
• In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
• Heat jelly until melted; cool slightly.
• Remove 1 c of batter and add jelly; mix well.
• Add enough food coloring to make the batter pink.
• Pour the white batter into a greased and floured Bundt pan.
• Pour jelly batter on top.
• Swirl the raspberry mixture into the cake.
• Bake at 350 degrees for 45-50 minutes or until the cake tests done.
• Turn out on a wire rack to cool completely.
• To make the glaze, combine the confectioners sugar, butter and vanilla extract.
• Add in enough milk to produce a slightly runny consistency.
• Pour the glaze over the cake and drizzle with sieved raspberry jam.

Steps:

• For crust:
• Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
• For mousse:
• Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
• Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
• Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
• Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

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.