Cinnamon Raspberry Torte Recipes

FLUFFY RASPBERRY TORTE

Steps:

• In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.

CINNAMON RASPBERRY TORTE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl place the margarine, ground almonds, flour, cinnamon and egg.
• Mix until everything is mixed well.
• Spread half of this mixture in a greased and base lined with parchment paper 8 inch spring-form baking tin.
• Use a fork and flatten slightly.
• Top this with the raspberries, and then top that with dots of the remaining torte mixture, try to cover most of the fruit.
• Stand the tin on a baking sheet and bake for about 45 minutes; cover it with foil if the top is getting too brown.
• Remove from the oven when the torte feels just firm and slightly springy.
• Leave in the tin to cool for approx one hour.
• Make the sauce in the meantime, puree the raspberries in a food processor or blender with the lemon juice and the sugar, and then push through a sieve to remove the pips, taste the sauce and add more sugar if you find it too tart.
• Remove the cooled torte from the tin, dust with the sugar/cinnamon.
• Serve a slice of the torte slightly warm with some of the raspberry sauce and the cream/yogurt mix.

RASPBERRY TORTE

Steps:

• Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
• well. Cut in the butter until crumbly. Pat over the.
• bottom of a 9x13-inch baking pan.
• Bake at 350 degrees for 15 to 18 minutes or until light.
• brown.
• Remove to a wire rack to cool.
• Combine 1 cup sugar and cornstarch in a saucepan and mix.
• well. Add the raspberries. Bring to a boil, stirring.
• constantly.
• Boil until thickened, stirring constantly. Cool slightly.
• Spoon over the baked layer.
• Chill in the refrigerator.
• Combine the marshmallows and milk in a saucepan.
• Cook over low heat until blended, stirring constantly.
• Remove from heat. Fold in the whipped cream. Spread.
• over the prepared layers.
• Chill until serving time.

LIMONCELLO RASPBERRY TORTE

Steps:

• In a small bowl, using a fork, mash 3/4 of the berries. Add the sugar and liqueur. Mash until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
• When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese.
• Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.

STRAWBERRY & CINNAMON TORTE

Steps:

• Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
• Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
• Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
• Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
• Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.

CINNAMON TORTE

Steps:

• Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
• preheat oven to 375.
• With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
• Let rest 15 minutes.
• Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
• Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
• At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
• Whip the cream, vanilla and icing sugar together until stiff.
• Set about 1 1/2 cup aside for decorating the top of the Torte.
• Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
• Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
• Place a cherry on top of each rosette and sprinkler with chocolate curls.
• Refrigerate 4 hours or overnight.

QUICK RASPBERRY TORTE

Steps:

• In a small mixing bowl, beat cream until soft peaks form.
• Add confectioners' sugar; beat until stiff peaks form.
• Place pudding in a bowl; fold in whipped cream.
• Split cake into three horizontal layers.
• Spread half of the jam over the bottom layer; repeat layers.
• Top with third cake layer.
• Cut into slices; dollop with pudding mixture.

RASPBERRY TORTE

Steps:

• In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
• Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
• In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
• Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.