Title: Easy Raspberry Torte
Categories: Cake Fruit
Yield: 1912 Servings

1 egg 1 c heavy cream 1/4 c 10X sugar, sifted 1/2 ts almond extract 1 c raspberry jam Grease & flour an 8x1 1/2 in layer pan. Make cake as package directs, using egg & amount of water specified on package Bake at 350 for 30-35 minutes. Cool in pan 10 minutes. Cool on wire rack. Make filling: Whip cream & sugar unitl stiff. Gently fold in extract. Split cake in 3 layers. Spread each layer with 1/3 cup jam and then 2/3 cup whipped cream mixture. Refrigerate several hours before serving.

previous

next