Raspberry walnut torte

Raspberry walnut torte

Ingredients/Components

• sugar - 1/2 c
• eggs - 2 item
• vanilla - 1 tsp
• salt - 1/2 tsp
• flour
• cornstarch - 2 Tbsp
• baking powder - 1/2 tsp
• powdered sugar - 1/3 c
• soft margarine - 1/2 c
• walnuts - 3/4 c
• c sugar - 1 item
• frozen raspberries, thawed - 1 pkg
• Press in 9 x 13-inch pan
• raspberry liquid - 1 item

How to make raspberry walnut torte:

Blend well flour, powdered sugar and soft margarine. Press in 9 x 13-inch pan. Bake at 350° for 15 minutes. Drain raspberries. Reserve liquid for sauce. Spoon berries over crust. Sprinkle with nuts. Beat eggs and sugar in small bowl until light and fluffy. Add flour, salt, baking powder and vanilla. Blend well. Pour over raspberries and walnuts. Bake at 350° for 25 to 30 minutes. Serve with ice cream with sauce over both ice ice cream and dessert.Sauce:1/2 c. water1/2 c. sugar2 Tbsp. cornstarch raspberry liquid Cook in microwave 3 to 5 minutes on High until clear and thick. Stir in 1 tablespoon lemon juice.

Recipe categories: Desserts, Cakes, Raspberries.