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This is a beautiful, ELEGANT and IMPRESSIVE dessert to serve to company. I've made it for over 30 years ~ usually as an addition to a Christmas dessert buffet.
There's a buttery crust, with a hint of raspberry * (no knead ~ easy) and a rich almond filling. Top with raspberry jam glace, and then drizzled with a light glaze.
This is really EASY to make, but looks like you bought it at a fancy boutique bakery.
RASPBERRY MARZIPAN TORTE
1-1/3 cup flour ……………………………. 1 tsp baking powder
1/3 cup sugar ………………………………1/2 cup butter (cold)
1 egg, beaten ………………………………
**and then 1/3 cup seedless raspberry jam
Grease 9” spring form pan 2” up the sides. Blend dry ingredients in large bowl & cut in butter (or pulse in food processor). Pour into mixture; mix well and press into pan. Spread 1/4 cup jam over dough and refrigerate.
FILLING:
1/2 cup softened butter ………………… 2/3 cup sugar
2 eggs ……………………………………….1/2 tsp almond extract
1 cup ground almonds……………...…….
** and then 1/2 cup seedless raspberry jam
Cream butter and sugar; add eggs & beat well. Add rest of ingredients. Pour mixture over dough and jam. Bake at 350 for 40 min. Cool in pan until lukewarm; remove sides and let cool completely. Spread jam over top.
GLAZE:
1/3 cup powdered sugar ………………… 2 tsp lemon juice
Mix sugar and lemon juice well (I like a whisk) ~ drizzle over cake
Optional: Snowflake sprinkles (just a few)
****
NOTE: If you want to take this somewhere or display / serve it on a dessert table, I recommend putting a 9" cake board on the bottom of the spring-form pan (so you don't have to try to get it off the metal bottom). I tried spraying the bottom ~ and then cut a circle of parchment paper for the bottom of the pan (spraying that too), but it was too heavy and didn't slide well off the metal bottom of the spring-form pan (onto my serving plate). It was PERFECT when it was cooled, but cracked when I tried sliding it around.
There's a buttery crust, with a hint of raspberry * (no knead ~ easy) and a rich almond filling. Top with raspberry jam glace, and then drizzled with a light glaze.
This is really EASY to make, but looks like you bought it at a fancy boutique bakery.
RASPBERRY MARZIPAN TORTE
1-1/3 cup flour ……………………………. 1 tsp baking powder
1/3 cup sugar ………………………………1/2 cup butter (cold)
1 egg, beaten ………………………………
**and then 1/3 cup seedless raspberry jam
Grease 9” spring form pan 2” up the sides. Blend dry ingredients in large bowl & cut in butter (or pulse in food processor). Pour into mixture; mix well and press into pan. Spread 1/4 cup jam over dough and refrigerate.
FILLING:
1/2 cup softened butter ………………… 2/3 cup sugar
2 eggs ……………………………………….1/2 tsp almond extract
1 cup ground almonds……………...…….
** and then 1/2 cup seedless raspberry jam
Cream butter and sugar; add eggs & beat well. Add rest of ingredients. Pour mixture over dough and jam. Bake at 350 for 40 min. Cool in pan until lukewarm; remove sides and let cool completely. Spread jam over top.
GLAZE:
1/3 cup powdered sugar ………………… 2 tsp lemon juice
Mix sugar and lemon juice well (I like a whisk) ~ drizzle over cake
Optional: Snowflake sprinkles (just a few)
****
NOTE: If you want to take this somewhere or display / serve it on a dessert table, I recommend putting a 9" cake board on the bottom of the spring-form pan (so you don't have to try to get it off the metal bottom). I tried spraying the bottom ~ and then cut a circle of parchment paper for the bottom of the pan (spraying that too), but it was too heavy and didn't slide well off the metal bottom of the spring-form pan (onto my serving plate). It was PERFECT when it was cooled, but cracked when I tried sliding it around.
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