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French Raspberry Torte


French Raspberry Torte Photo (c) by Carroll Pellegrinelli

French Raspberry Torte

French Raspberry Torte Photo (c) by Carroll Pellegrinelli
Here's a suggestion for tonight's dessert. Make this recipe for a French Raspberry Torte. Serve it topped with a raspberry sauce and whipped cream.

Yield: 8 to 9 Servings


  • Bottom Crust
  • 1/2 cup butter, softened
  • 1/3 cup powdered sugar
  • 1 cup flour
  • ----
  • 10 ounce package raspberries, defrosted
  • 3/4 cup chopped and lightly toasted nuts
  • 1 cup granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ----
  • Raspberry Sauce
  • reserved raspberry juice
  • 1/2 cup sugar
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1/2 cup powdered sugar
  • 1/4 cup raspberry-flavored liqueur*
  • 1/4 cup water*
  • 1 tablespoon lemon juice
  • Optional: whipped cream


Preheat the oven to 350 degrees F. For the bottom crust, cream the butter and the sugar. Gradually add the flour until completely mixed. Press in to bottom of a 9-inch **springform pan. Bake for 15 minutes. Cool completely. Reserve juice from defrosted raspberries. Spread berries over prepared crust. Next add the nuts. In a small bowl, mix the sugar, flour, baking powder and salt. Mix in the eggs and vanilla. Pour over berries and nuts. Bake for 35 to 40 minutes until top is golden. Cool and cut into wedges. Serve French Raspberry Torte with raspberry sauce and whipped cream.

Raspberry Sauce-
In a small saucepan, combine all sauce ingredients except lemon juice. Over medium heat, stir constantly until thick. Remove from heat and add lemon juice.

Notes in the Margin:

*1 tablespoon of raspberry extract may be used with 1/2 cup, less 1 tablespoon, of water.
**A 9-inch round or square cake pan may be used instead of springform pan.

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