Raspberry Almond Torte
Best Torte on Earth!
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Sift together
  1. 2 Cups sifted flour
  2. 1/4 tsp salt
Cut in
  1. 1 Cup butter slightly softened
  2. mix until particles are the size of small peas.
Sprinkle over mixture gradually
  1. 4-6 Tbs. ice water
  2. Toss and stir lightly with a fork until dough just holds together. Form into balls. Chill 50 minutes. Divide dough into 6 portions. ROll out each portion to a 9 inch circle. (Cut around a 9" cake pan) Place each circle on a cool cookie sheet using 1 circle per sheet. Prick thoroughly with fork. Sprinkle each circle with 1 1/2 tsp of sugar. Bake in 450 degrees for 5-7 minutes. Carefully remove from cookie sheets. Cool thoroughly stack layers with vanilla and raspberry fillings begin with vanilla pudding.
  3. Raspberry filling: Blend 2 T. cornstarch with 1/4 Cup water in a saucepan. A 1 10 oz package of frozen raspberries. Cook until thickened, about 5 minutes. Chill thoroughly before spreading.
  4. Vanilla pudding: Use a good vanilla pudding with eggs from scratch.
  5. Frost the top layer with 1 cup sifted confection sugar. 2 T milk
  6. sprinkle over the top 1/8 tsp almond extract 1/4 Cup chopped toasted almonds.
Notes
  1. This must be eaten right after assembly. The crust will get soggy if you wait. Be very careful as you cut the torte. I make this once a year in the summer time, usually around fathers day. I believe my grandmother made it at this time of year. The work involved is a labor of love. You can start the day ahead to make it and keep the pudding and filling in the refrigerator covered and assemble the moment before you eat it. I like to break it up because there are several steps. It is worth the work and time. This was a huge favorite in my family and it was only made at special occasions usually during the summer. I have many fond memories of getting only a sliver of this precious dessert. Everyone begged for more but there was only one for all... a delicacy.
Vanessa Joy https://www.vanessajoy.net/