Raspberry walnut torte

Yield: 1 Servings

Measure 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 \N 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
\N \N Reserved Raspberry Juice
1 tablespoon Lemon Juice

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

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