Recipe for cooking raspberry-walnut filled almond torte with rum icing

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry-Walnut Filled Almond Torte with Rum Icing

8 eggs, separated
1 c. sugar
1/2 lb. almonds, grated
1/2 c. dry bread crumbs
Juice and grated rind of 1 lemon
2 tsp. all-purpose flour
1/2 tsp. baking powder
1 c. raspberry jelly
1 c. chopped walnuts

Preheat oven to 350 degrees F. Grease and flour a 9-in. springform pan.

Beat the egg yolks with the sugar until light. Add almonds, bread crumbs and lemon juice and rind. Fold in lightly the stiffly beaten whites, and the flour and baking powder which have been mixed together. Pour into greased pan, and bake for 1 hour.

Allow cake to cool, then cut into two layers and fill with 1 c. raspberry jelly and 1 c. chopped walnuts. Spread top and sides with Rum Icing.

Rum Icing
2 c. powdered\sugar
4 Tbsp. heavy cream
2 Tbsp. rum

Stir ingredients until smooth. Spread on cake. Decorate with walnut halves if desired.