This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it’s a homemade dessert!
What You Need:
(Makes: 12 servings)
4 eggs
2 cups of sugar
2 teaspoons of vanilla extract
2 cups of all-purpose flour
2 teaspoons of baking powder
1 cup of milk
1/4 cup of butter, cubed
For the Syrup:
1/2 cup of water
1/2 cup of sugar
3 tablespoons of Amaretto
For the Frosting:
1 package (8 ounces) of cream cheese, softened
1/2 cup of butter, softened
5 cups of confectioners' sugar
3 teaspoons of almond extract
For the Filling:
1 can (12 ounces) of raspberry cake and pastry filling
1 tablespoon of lemon juice
1 can (12 & 1/2 ounces) of almond cake and pastry filling
Garnish: 1 cup sliced almonds
Fresh raspberries
What to Do:
STEP 1) Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside.
STEP 2) In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.
STEP 3) Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans.
STEP 4) Bake at 350 degrees for 28 to 32 minutes or until cake springs back when lightly touched. Cool completely.
STEP 5) Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.
STEP 6) In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside.
STEP 7) Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice.
STEP 8) Top with remaining cake layer; brush with remaining syrup. Frost the top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.
STEP 9) Happy Easter & Enjoy!
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