Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Raspberry Rye Torte

Raspberry Rye Torte

Get Ready

Servings: Makes 12Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 14 minutes

Ingredients: Add ingredients to List

3 slices seedless rye bread
1 cup ground walnuts
1 teaspoon baking powder
6 whole eggs, separated
1 pinch salt
1 cup sugar
1 cup heavy cream
1/2 teaspoon cinnamon,plus extra for garnish
1/2 teaspoon vanilla extract
1 cup Taste of Inspirations raspberry preserves

directions:

1. Preheat oven to 375degreesF. Spray three 8- or 9-inch cake pans with vegetable cooking spray, then line bottoms with parchment paper (cut a circle of paper to fit the bottom of each pan).
2. Remove crusts from bread slices and discard. Grind bread in a food processor until fine. Measure out 1 packed cup of crumbs and put in a medium bowl. (You may have some crumbs left over, depending on the size of the slices; reserve for another use.) Add walnuts and baking powder and mix to combine.
3. In a large bowl, use an electric mixer on high speed to whip egg whites and salt until frothy, and soft peaks begin to form, about 30 seconds. Gradually add sugar and continue mixing until mixture becomes stiff and shiny, about 1 minute longer.
4. In a separate bowl lightly beat egg yolks on medium until combined.
5. Gently fold 1/3 of the egg whites into the yolks. Sprinkle bread crumb mixture over the top and gently fold to combine. Fold in remaining egg whites until mixture is smooth and no traces of white are visible.
6. Divide batter evenly among the cake pans, lightly smoothing the tops. Bake until cake is golden brown and edges begin to pull away from pan sides, about 12 to 14 minutes. Run a knife around the inside of each pan to loosen cake from sides. Place pans on a wire rack and let cool 10 minutes.
7. Carefully remove each layer from pan, peel parchment from bottom of layer, and place on racks to cool completely. Layers will be delicate and should be handled gently.
8. In a medium bowl, use an electric mixer on medium speed to whip cream until soft peaks form, about 30 seconds. Add cinnamon and vanilla and continue mixing until stiff peaks form.
9. To assemble torte, place one layer on a serving platter. Spread half the raspberry spread in an even layer, right to the edge of the cake. Top with second cake layer and spread remaining raspberry spread in an even layer, also to the edge of the cake. Top with remaining cake layer. Spread whipped cream evenly on top and sprinkle with cinnamon to garnish. Serve immediately.
Source: Hannaford Fresh Magazine, November - December 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
3 slices seedless rye bread  
1 cup ground walnuts  
1 teaspoon baking powder  
6 whole eggs, separated  
1 pinch salt  
1 cup sugar  
1 cup heavy cream  
1/2 teaspoon cinnamon,plus extra for garnish  
1/2 teaspoon vanilla extract  
1 cup Taste of Inspirations raspberry preserves  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 12
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 6 g (30%)
Cholesterol 135 mg (45%)
Sodium 150 mg (6%)
Total Carbohydrates 30 g (10%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading