Recipe By Tom Parker
Rating
Published Apr 8th
Prep 1h Cook 30m Additional - Ready In 1h 30m
Servings 1 - 4 layer 9 inch cake Calories 441.7

A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.

Recipe Ingredients

  • 1 ¾ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup ground walnuts
  • 1 ½ cups heavy cream
  • 1 ½ cups white sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • ⅓ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • 1 (12 ounce) jar raspberry preserves

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
  2. 2 In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
  3. 3 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
  4. 4 To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  5. 5 To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

Nutrition Facts

  • Calories 441.7
  • Carbohydrate 58.9 g
  • Cholesterol 96.2 mg
  • Fat 21.6 g
  • Fiber 0.6 g
  • Protein 4.9 g
  • Saturated Fat 11.4 g
  • Sodium 204 mg
  • Sugar 44.3 g

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Reviews

  1. This torte/cake was a lot of work for me which is saying something since I made an Inside out German Choc. Cake that took four hours! While this didn't take nearly as long the process of splitting the layers and trying to make the thing look presentable was a challenge. I found the cake rather - Read more ...
  2. Tasted SO good. Even my cake hating boyfriend loved this. However I found the cake almost impossible to cut into 4 layers without breaking. Good thing the iceing was forgiving! Looked great topped with fresh raspberrys.
  3. Very good cake with a beautiful presentation. I like that the walnuts are ground rather than just chopped.
  4. This cake turned out great!! I used powdered sugar instead of white in the icing I know it changes the texture but I don't like tasting the grains in frosting. I did everything else as written. everyone loved it! It definately was a lot of work but I did allow my 3 year old son - Read more ...
  5. This cake is truly fantastic. I even make the raspberry jam from scratch because most store-bought jams are too sweet and not "fruity" enough for me. Women: this cake will yield marriage proposals!!
  6. Awesome cake! We made it with almonds and fresh raspberries and it was outstanding. I love using cream instead of butter.
  7. I made this for a party and it was a huge sucess. Used crushed almonds instead - very good. Also had trouble getting it out of the pan intact even though well greased. Luckily frosting is forgiving:)
  8. Absolutely delicious! At first I thought it was going to be a disaster because both cake layers fell apart as I was removing them from the pans. I had to kind of patch them up and skip the step of slicing them in half and putting icing between them. In spite of that it turned - Read more ...
  9. Excellent cake to impress others. Anybody could make this cake with outstanding results - however I needed at least another hour of time to have the cake turn out like the photo. The effort is definitely worth the results. Cake doesn't rise as high and the frosting isn't as impressive in hot humid weather.
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