Raspberry Torte – Recipe

The Raspberry Torte has been my daughter’s favorite Ukrainian torte for many years now, so I try to make it for her special occasions.

She received this recipe from a very nice lady in our church, who is an excellent baker, prepares her own rose-hip jelly, which makes her baked goods so decadent, and irreplacable.

This torte requires some delicate handling of the baked cake layers, since each layer is baked separately, and somewhat challenging to remove from the cake pan, similar to the Irene’s Torte.

Cake Ingredients:

• 1 ¾ cup sweet butter, softened
• 5 egg yolks
• 1/3 cup sugar
• 1teaspoon vanilla extract
• 4 cups flour

Directions:

1. Mix egg yolks and sugar together until light color.
2. Add butter and vanilla, beat well.
3. Add flour and mix until smooth and well blended.
4. Place dough in a bowl, and refrigerate for a couple of hours, to set.  Grease, and flour, 5 cake pans.
5. Divide dough into 5 equal balls and fill pans.
6. Bake at 325 for 15 min.
7. Cool off slightly.
8. Place in the freezer for 30 minutes, for easier removal.
9. Invert each pan onto a cooling rack.
10. Use a plastic knife to loosen up the sides of the cake from the pan.
11. Firmly tap on the back of the pan to remove cake.

Cake Filling Ingredients:

• ½ pint heavy cream
• 1 heaping table spoon of sugar
• 1 cup ground nuts (I use walnuts)
• 3-4 tablespoons seedless raspberry jam, or rose-hip jelly

Directions:

1. Whip the cream to for a firm mixture.
2. Mix in all remaining ingredients.
3. Store in the fridge until ready to use.

Cake Frosting Ingredients:

• ¼ cup butter, softened
• 1 tablespoon of sour cream
• 2 cups powdered sugar
• 2 teaspoons of lemon juice

Directions:

1. Spread the filling on the first cake layer.
2. Cover with another cake layer
3. Repeat the above process with each layer.
4. Frost the top and sides of the cake with the prepared frosting.
5. Decorate with cake candy, or your favorite cake décor.
6. Keep it cool in the fridge until ready to use.

(Freezer friendly – see Tip below)

TIP: To store this torte in the freezer, keep in the the fridge for several hours, or overnight, so the frosting sets well.

Wrap the whole cake in waxed paper, then in foil paper, to prevent it from frost bite.  Place it in a plastic bag, and

keep it in the freezer for up to 3 months.  Unwrap fully before thawing. Thaw it overnight, in the refrigerator.

Related posts:

1. Orange Torte – Recipe
2. Ukrainian Torte “Ira” – Recipe
3. Ukrainian Festive Walnut Torte – Recipe
4. Irene’s Torte – Recipe
5. Apple Torte with Caramel-Nut Glaze – Recipe

Tagged with: Raspberry, Raspberry Torte, Rose-Hip, Ukrainian Torte

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