Swedish Almond Raspberry Torte
Yield 12 – 16 servings; 1 9 inch fluted tart or 9 inch spring form pan
5 ¼ oz flour, all purpose, sifted
1 tsp baking powder
2 ¾ oz sugar
4 oz butter, unsalted cold
1 each egg
2 oz butter, unsalted
5 ½ oz sugar
3 ½ oz almonds, blanched, ground
½ tsp vanilla
2 each egg
7 ½ oz raspberry preserves
4 oz powdered sugar, sifted
½ oz lemon juice fresh
1 tsp water
For the dough:
Sift together: flour, sugar and baking powder.
Place in bowl of food processor and pulse to mix.
Cut butter into 10 pieces. Place on top of dry ingredients in processor bowl.
Pulse to cut in the butter until the size of peas.
Add egg and process until dough comes together.
Remove from processor and knead to form ball. Wrap in plastic and refrigerate.
For the filling:
Cream butter and sugar using paddle attachment of mixer. Beat until fluffy.
Add almonds and vanilla.
Add eggs, one at a time, beating well after each addition.
Roll chilled dough between sheets of parchment to make 10 inch circle.
Invert into pan. Press evenly into bottom and 1 inch up sides. Make sure all holes are covered.
Spread ½ raspberry preserves over bottom.
Top with filling.
Bake in preheated 350° oven for 40 minutes or until torte tests done.
Cool ten minutes, remove sides of pan and cool completely.
Mix powdered sugar with lemon juice. Add water a few drops at a time until spreading consistency.
Let topping rest 5 – 10 minutes.
Spread remaining raspberry preserves over cooled torte. Drizzle topping over torte.
I hope you enjoy.
Bon Appetit Ya'll
Chef Leslie Bartosh