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Fruit Desserts

Raspberry Rye Torte
3 slices seedless rye bread
1 cup ground walnuts
1 tsp. baking powder
6 eggs, separated
1 pinch salt
1 cup sugar
1 cup heavy cream
1/2 tsp. cinnamon, plus extra for garnish
1/2 tsp. vanilla extract
1 cup Taste of Inspirations trademark Two Raspberry Spread
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Raspberry Rye Torte

Raspberry Rye Torte

Raspberry Rye Torte
  • Servings:Makes 12
  • Prep Time:30 minutes
  • Cook Time:14 minutes
1. Preheat oven to 375 degrees F. 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