Friday, January 6, 2017

Raspberry Torte

We made this for our Christmas dessert.  The recipe only called for 2 T butter in the crust and it just didn't hold together.  I will add more butter next time.  This was a tasty dessert.

Raspberry Torte
Mary Rusch North Cape Lutheran Cookbook

2 1/2 c vanilla wafer crumbs
2 T melted butter Beth suggests using 1/4 c
1 1/2 sticks butter(3/4 c) room temperature
3 c powdered sugar
2 T powdered sugar
2 eggs
2 pints fresh raspberries
1 pint heavy cream

Crush the vanilla wafers and mix with the 1/4 c butter.  Pat into a greased 9 x 13 pan. 

Cream the 3/4 c butter well.  Add the 3 cups of powdered sugar and beat until light and fluffy.  Add 2 eggs and beat well.  Drop by tablespoons and spread over the crust. 

Lay the raspberries over the powdered sugar layer.  Beat the whipping cream with the 2 T powdered sugar until stiff peaks. Spread on top of the raspberries.  Keep refrigerated.

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