Raspberry Walnut Torte

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. (Prep time: 5 minutes)

Recipe View 3 mins In a medium bowl, whisk together the cake flour, baking powder, and salt. Stir in the ground walnuts until evenly distributed. Set aside. (Prep time: 3 minutes)

Recipe View 7 mins In a separate small bowl, whip 1 1/2 cups of heavy cream using an electric mixer until stiff peaks form. Be careful not to overwhip. Set aside. (Prep time: 5-7 minutes)

Recipe View 5 mins In a large bowl, cream together 1 1/2 cups of sugar, eggs, and vanilla extract using an electric mixer on high speed for 5 minutes, until light and fluffy. This step is crucial for a tender cake. (Prep time: 5 minutes)

Recipe View 5 mins Gradually fold in the flour mixture to the egg mixture, alternating with the whipped cream, beginning and ending with the flour mixture. Mix until just combined. Do not overmix. (Prep time: 5 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans. (Prep time: 2 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (Bake time: 25-30 minutes)

Recipe View 15 mins Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. (Cooling time: 15 minutes)

Recipe View 3 mins To make the Frosting: In a large bowl, beat together the softened cream cheese, 1 cup of sugar, and 1/8 teaspoon of salt until smooth and creamy. (Prep time: 3 minutes)

Recipe View 7 mins In a separate small bowl, whip 1 1/2 cups of heavy cream until stiff peaks form. (Prep time: 5-7 minutes)

Recipe View 3 mins Gently fold the whipped cream into the cream cheese mixture until well combined. (Prep time: 3 minutes)

Recipe View 5 mins To assemble the Torte: Using a long serrated knife, carefully slice each cake layer in half horizontally to create four even layers. (Prep time: 5 minutes)

Recipe View 10 mins Place one cake layer on a serving plate and spread with 1/2 cup of the cream cheese frosting. Top with the second cake layer and spread with 1/2 cup of raspberry preserves. Repeat with the third layer and another 1/2 cup of frosting. Top with the final cake layer. (Assembly time: 10 minutes)

Recipe View 10 mins Frost the sides of the torte with the remaining cream cheese frosting, reserving about 1 cup for decorating. Spread the remaining raspberry preserves evenly over the top of the cake. (Frosting time: 10 minutes)

Recipe View 15 mins Using a pastry bag fitted with a star tip, pipe the reserved frosting in a decorative lattice design on top of the cake and create a border around the top and bottom edges. (Decoration time: 15 minutes)

Recipe View 30 mins Refrigerate the torte for at least 30 minutes before serving to allow the frosting to set. (Chill time: 30 minutes+)