Raspberry Walnut Layer Cake

    Recipe Picture:Raspberry Walnut Layer Cake
    4

    Raspberry Walnut Layer Cake

    (28)
    1hour30min


    27 people made this

    When you want a really special cake try this delicious layer cake made with walnuts, raspberries and cream.

    Ingredients
    Serves: 16 

    • Cake
    • 1 3/4 cups (240g) self raising flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup (80g) ground walnuts
    • 1 1/2 cups (355ml) thickened cream
    • 1 1/2 cups (300g) white sugar
    • 3 eggs
    • 3 teaspoons vanilla essence
    • Frosting
    • 250g cream cheese, softened
    • 1 cup (200g) white sugar
    • pinch salt
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (350ml) thickened cream
    • To Assemble
    • 330g raspberry jam

    Directions
    Preparation:1hour  ›  Cook:30min  ›  Ready in:1hour30min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm cake tins.
    2. In a medium bowl mix together the flour, baking powder, salt and ground walnuts. Set aside. In a small bowl whip the cream until stiff peaks form. Set aside.
    3. In a large bowl combine the sugar, eggs and vanilla. Beat 5 minutes at highest speed of an electric mixer. Fold in the flour mixture alternately with whipped cream.
    4. Pour batter into prepared cake tins. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in the cake tin for 15 minutes then turn out onto a wire rack and cool completely.
    5. Frosting: In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. In a separate small bowl, whip 1 1/2 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
    6. To Assemble: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate then spread with 1/2 cup of frosting. Top with second layer then spread with 1/2 cup jam. Top with 3rd layer then spread with 1/2 cup frosting. Top with remaining cake layer. Frost the sides of cake reserving about 1 cup for decorating. Spread remaining jam on top of the cake. Using a pastry bag and a star tip, pipe reserved icing in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (24)

    by
    16

    Absolutely delicious! At first I thought it was going to be a disaster because both cake layers fell apart as I was removing them from the pans. I had to kind of patch them up and skip the step of slicing them in half and putting icing between them. In spite of that, it turned out great, and every one wanted seconds! My mother is picky when it comes to cakes, but she raved about this one! Works great as a birthday cake because you can pipe a message on top in place of the lattice design. Next time I will probably use parchment paper to make the cake easier to remove from the pan.  -  22 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    11

    This torte/cake was a lot of work for me, which is saying something since I made an Inside out German Choc. Cake that took four hours! While this didn't take nearly as long, the process of splitting the layers and trying to make the thing look presentable was a challenge. I found the cake rather crumbly (but not dry), therefore not so easy to separate. They also sunk in the middle making the process of getting "even" layers very difficult. Not sure if this is due to the high altitude where I live as I sometimes have issues with this when baking. My suggestion from what I learned, split the batter into four parts instead of two and adjust the cooking time to less to avoid having to cut the layers up. Also to get them out of the pan easily I highly recommend lining the bottoms of the pan with parchment paper, I did this and they came out without a problem. I made the recipe exactly how it was written except I used almonds instead of walnuts and added a little bit of almond extract instead of vanilla to the frosting. It tasted good but I wouldn't say it was "to die for" since I found the texture a little odd and not as elegant tasting (if that makes sense) as I would have liked. Perhaps this could be cured by grinding the nuts finer. I also prefer fresh fruit instead of preserves since I find preserves too sweet. I'm not sure I want to go through the trouble of making this again, but other people really enjoyed it so I might.  -  20 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    10

    Excellent cake to impress others. Anybody could make this cake with outstanding results - however I needed at least another hour of time to have the cake turn out like the photo. The effort is definitely worth the results. Cake doesn't rise as high and the frosting isn't as impressive in hot, humid weather.  -  08 Dec 2001  (Review from Allrecipes USA and Canada)

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