Raspberry walnut torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ⅓ | cup | Confectioner's sugar |
| ½ | cup | Butter; softened |
| 1 | pack | (10 oz) frozen Raspberries; thawed |
| ½ | cup | Chopped walnuts |
| 2 | Eggs | |
| 1 | cup | Sugar |
| ¼ | cup | Flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ½ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Water |
| Reserved Raspberry Juice | ||
| 1 | tablespoon | Lemon Juice |
Directions
RASPBERRY SAUCE
>From: Bulldogfla <Bulldogfla@...> Torte: In small bowl, combine 1 cups flour, confectioner's sugar and butter; blend=0Awell. Press into bottom of ungreased 9 in. square pan. Bake at 350 degrees=0Afor 15 minutes. Cool. Drain raspberries; reserve liquid for sauce. Spread=0Aberries over crust; sprinkle with walnuts. In small bowl, combine eggs,=0Asugar, ¼ cup flour, salt, baking powder and vanilla at low speed. Blend=0Awell. pour over walnuts. Bake at 350 degrees for 35 t 40 minutes until=0Agolden brown. cool. Cut into squares. Serve with whipped cream and=0Araspberry sauce.
Raspberry Sauce: In small saucepan, combine all ingredients except lemon juice. Cook, stirring=0Aconstantly until thick and clear. Stir in lemon juice. Cool.
Posted to recipelu-digest by jeryder@... on Mar 9, 1998