LISA’S RASPBERRY WALNUT TORTE

• Heat oven to 350* F. Grease and flour two 9-inch cake pans.
• Lightly spoon flour into measuring cup, level off. In a medium bowl, combine flour, baking powder, and 1/2 tsp salt and ground walnuts. In a small, bowl, beat 1 1/2 cups whipping cream until stiff peaks form. In a large bowl, combine 1 1/2 cups sugar, 3 tsp vanilla, and eggs: beat 5 minutes at highest speed. Fold dry ingredients and whipped cream alternately into sugar mixture. Beginning and ending with flour mixture. Pour batter into prepared pans. Bake at 350* for 25 to 30 minutes or until a toothpick, inserted in center comes out clean. Cool 15 minutes, remove from pans. Cool completely.
• To prepare the frosting, In another small bowl beat 1 1/2 cups whipping cream until stiff peaks form. In large, bowl, combine cream cheese, 1 cup sugar, 1/8 tsp salt, and 1 tsp vanilla, blend well. fold in whipped cream
• To assemble cake: split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate, spread with 1/2 cup frosting. Top second cake layer, spread with 1/2 raspberry preserves. Top with third cake layer, spread with 1/2 cup frosting, top with remaining cake layer. Frost sides of cake with frosting reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and star tip. Pipe reserved frosting in lattice design over top of cake, pipe border around top and bottom edge of cake. Store in refrigerator.

1/2 size cake pans

• Measure approximately 10oz of batter per pan. Adjust baking time to 17 minutes baking two layers at a time.