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This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.

Source: Martha Stewart Living, December/January 1995



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How would you rate this recipe?
  • eljahn1
    23 DEC, 2015
    Wow! This is a weird recipe! BUT- ours turned out lovely. Light, fluffy, and delicious. Here's the key, and I think it's a bit unclear in the recipe, the volume of the cake is achieved by the long beating time of EACH egg- 3-4 minutes a piece. It seems ridiculous, but the long beating time is the difference between a tasty, super-dense pancake and a delicious fluffy torte. Aside from the time commitment of beating the eggs in, this is a simple, DELICIOUS holiday recipe.
  • lwsourpatch
    3 DEC, 2014
    My torte also turned out flat, and was nothing like the thickness of the cake in the picture. When the cake came out of the oven, there was excess butter bubbling on the side of the pan so I poured out the excess butter. I also added a teaspoon of almond extract to the batter to enhance the almond flavor. Taste wise, this torte was just ok.
  • maria_s
    8 NOV, 2012
    I made this torte yesterday. The batter was too thin!! I kept reading the dry ingredients over and over again to make sure i didn't make any mistake. First i decided to add some flour, but in the end I decided not to change anything. Unfortunately it ended up totally flat!!!Huge disappointment!
  • Tiffany_Sun
    28 DEC, 2008
    I made this torte on Christmas Eve, and it came out beautifully -- not overly sweet, and you can really taste the almonds in the cake. Since i didn't have a food processor or an electric mixer, i mixed everything in my blender. Worked like a charm!

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