Raspberry walnut torte

Raspberry walnut torte

Ingredients/Components

• sugar - 1 c
• eggs - 2 item
• vanilla - 1 tsp
• salt - 1/2 tsp
• flour
• cornstarch - 2 tsp
• confectioners sugar - 1/3 c
• baking powder - 1/2 tsp
• soft butter - 1/2 c
• lemon juice - 1 Tbsp
• walnuts, chopped - 3/4 c
• whipped cream topping - 1 item
• frozen red raspberries raspberries need to be thawed - 10 oz
• Press mixture into bottom of 13 x 9-inch pan
• reserved raspberry juice - 1 item

How to make raspberry walnut torte:

Combine 1 cup flour, confectioners sugar and butter; blend well. Press mixture into bottom of 13 x 9-inch pan. Bake at 350° for 15 minutes; cool.

Drain raspberries; reserve liquid for sauce. Spoon berries over crust; sprinkle with walnuts. Beat eggs with sugar until fluffy. Add salt, 1/4 cup flour, baking powder and vanilla. Blend well. Pour over walnuts. Bake at 350° for 30 to 35 minutes. Cool. Cut into squares. Serve with whipped cream and sauce from raspberriesRaspberry Sauce:1/2 c. water1/2 c. sugar reserved raspberry juice2 tsp. cornstarch1 Tbsp. lemon juice Combine water, raspberry juice, sugar and cornstarch in saucepan. Cook, stirring constantly, until thickened and clear. Add lemon juice. Cool.

Recipe categories: Desserts, Cakes, Raspberries.