Raspberry Walnut Torte

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Grease and flour two 9 inch round cake pans.
3. 3
   Lightly spoon flour into measuring cup; level off.
4. 4
   In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
5. 5
   In a small bowl, beat 1 1/2 cups of whipping cream until stiff peaks form.
6. 6
   In a large bowl, combine 1 1/2 cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
7. 7
   Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
8. 8
   Pour batter into the prepared pans.
9. 9
   Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
10. 10
    Cool for 15 minutes; remove from pans.
11. 11
    Cool completely.
12. 12
    To prepare frosting, in another small bowl beat 1 1/2 cups of whipping cream until stiff peaks form.
13. 13
    In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
14. 14
    Fold in whipped cream.
15. 15
    To assemble cake, split each layer in half horizontally to form 4 layers.
16. 16
    Place one layer on a serving plate, spread with 1/2 cup of frosting.
17. 17
    Top with second layer; spread with 1/2 cup of raspberry preserves.
18. 18
    Top with third layer, spread 1/2 cup of frosting.
19. 19
    Top with fourth layer.
20. 20
    Frost sides of cake with frosting reserves and keep about 1 cup for decorating.
21. 21
    Top fourth layer with raspberry preserves.
22. 22
    Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.