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  • 1 cups - butter or margarine
  • 1 1/2 cups - sugar, divided
  • 5 - eggs, separated
  • 2 tablespoons - milk
  • 2 teaspoons - vanilla, divided
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - baking powder
  • 2 cups - sifted flour
  • 3/4 cups - raspberry preserves
  • 1 1/3 cups - Baker's coconut
  • 2 cups - sour cream (low fat)
  • - fresh raspberries and mint leaves, optional, for garnish
  • Directions:

    Cream together butter and 1/2 cup of sugar; cream well. Blend in egg yolks, milk, 1 teaspoon vanilla, 1/2 teaspoon salt and the baking powder. Stir in the flour.

    Spread into three 9-inch round non-stick pans (greased or sprayed with baking spray). Spread 1/4 cup raspberry preserves on each layer to within 1-1/2 inches from edge of pan.

    Beat egg whites and 1/4 teaspoon of salt until slight mounds form. Gradually add 1 cup of sugar. Beat well after each addition. Continue beating until stiff peaks form. Fold in coconut and 1 teaspoon vanilla. Spread over preserves, sealing against the edge of the pan.

    Bake at 350 degrees F for 30 to 35 minutes or until light golden brown. Cool 15 minutes. Remove from pans. Cool completely.

    Spread sour cream between layers and on top. Garnish with preserves on top.

    (In fresh fruit season, I garnish with a pile of fresh berries in the center and mint leaves).

    Chill several hours.

    It is not necessary to attempt to "frost" the sides of the torte. This is not a traditional cake and seeing the layers makes it special. Serve in slight portions.

    Brief Description

    Layered cake with raspberry preserves and topped with fresh raspberries with mint leaves.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 1 hour(s)
    Cook Time: 35 min

    Posted By:


    Posted On:

    December 7, 2018

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