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Raspberry Torte Recipe
|Frozen raspberries/2 1/2 cups fresh raspberries and sugar to taste||20 Ounce (Two 10 Ounce Packages)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1 Teaspoon|
|Kirsch||2 Tablespoon (Otherwise Cherry Brandy)|
|Whipping cream||1 Pint (About 2 Cups)|
|Ladyfingers||3 Ounce (About 2 Dozen Split Ladyfingers, 1 Package)|
|Raspberries||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3128 Calories from Fat 1521
% Daily Value*
Total Fat 169 g260.1%
Saturated Fat 109.7 g548.6%
Trans Fat 0 g
Cholesterol 685.7 mg
Sodium 343.8 mg14.3%
Total Carbohydrates 359 g119.6%
Dietary Fiber 40.1 g160.6%
Sugars 305.5 g
Protein 23 g45.2%
Vitamin A 6.5% Vitamin C 36.5%
Calcium 35.8% Iron 5%
*Based on a 2000 Calorie diet
Press through a wire strainer to remove seeds, measure (you should have 2 cups puree), and add sugar to taste only if you have used fresh berries.
Frozen berries need no extra sugar.
Combine the 1 1/4 cups sugar, water, and corn syrup in a small pan; bring to a boil and cook over high heat until the temperature reaches 238° (soft ball stage) on a candy thermometer.
Beat egg whites with an electric mixer until soft peaks form, then gradually beat in hot syrup.
Continue beating at high speed for 8 minutes, or until meringue mixture cools to room temperature.
Fold in raspberry puree and kirsch.
Whip cream until stiff; fold into meringue.
Line the buttered sides of a 9-inch cheesecake pan (a pan with removable bottom or spring-release sides) with split ladyfingers.
Pour in the raspberry mixture.
Cover and freeze until firm (8 hours or longer).