Walnut Raspberry Torte

Name: Walnut Raspberry Torte
Ingredients: 5 large eggs, separated; 1/2 cup shortening; 1/2 cup butter, softened; 2 cups sugar; 1-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup buttermilk; 1 cup finely chopped walnuts, toasted; 1/2 cup sweetened shredded coconut; 1/2 teaspoon cream of tartar; 1 cup raspberry preserves, warmed; 11 ounces cream cheese, softened; 3/4 cup butter, softened; 6-1/2 cups confectioners' sugar; 2 teaspoons vanilla extract; 1/2 cup chopped walnuts

17 ingredients

5 steps

Ingredients

5 large eggs, separated
1/2 cup shortening
1/2 cup butter, softened
2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped walnuts, toasted
1/2 cup sweetened shredded coconut
1/2 teaspoon cream of tartar
1 cup raspberry preserves, warmed
11 ounces cream cheese, softened
3/4 cup butter, softened
6-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup chopped walnuts

Directions

1

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.
2

Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
3

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4

Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla.
5

Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.