“A dessert in the torte family. Don’t think you’ve made a mistake when the cake comes out thin and dense.” – Calla Ferre
“A rather heavy dessert. I initially thought it would be easier to make two separate cake layers, but really is best to make one layer and split it in two. If you are concerned about cutting the thin layers, refrigerate the cake a bit and it will make it easier to cut. Personally, I’d double the amount of raspberry filling, and decrease the butter filling slightly. Make sure to keep beating the butter filling until light; a heavy duty stand mixture will help greatly in achieving this. Other fruits may be substituted as well; use whatever is fresh and in season.” – April Ferre
Raspberry Continental
Ingredients
- 1/2 Cup Butter
- 1 Cup Sugar
- 1 Egg Unbeaten
- 1/4 Cup Milk
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Salt
- 1 1/4 Cup Flour
- 1/4 Cup Toasted Blanched Almonds Chopped
- 1/4 Cup Sugar
- 2 Tablespoons Cornstarch
- 1 10- Ounce Package Frozen or 1 1/4 Cup Fresh Raspberries
- 1/2 Cup Butter
- 1 1/2 Cup Confectioner’s Sugar
- 1 Egg Unbeaten
- 3/4 Cup Whipping Cream
- 3 Tablespoons Sugar
- 1/2 Cup Walnuts Chopped
Instructions
- Cream 1/2 cup butter and gradually add 1 cup sugar, creaming well. Add egg, milk, vanilla and salt. Stir in flour and almonds. Turn into 8×8 baking pan, greased on bottom. Bake for 30 to 35 minutes at 350 degrees.
- Remove from pan. Cool. Cut in half horizontally with sharp knife to make 2 thin layers. Spread bottom layer with Butter Filling and then Raspberry Filling. Top with second layer and then with Whipped Cream Topping. Chill at least 4 hours.
- Raspberry Filling: Combine 1/4 cup sugar, cornstarch and raspberries in sauce pan. Cook, stirring constantly, until thick. Cool completely.
- Butter Filling: Cream 1/2 cup butter and gradually add confectioner’s sugar, creaming well. Add egg and beat until fluffy.
- Whipped Cream Topping: Beat whipping cream until thick. Stir in 3 tablespoons sugar and walnuts. Continue beating until stiff.
- Garnish with extra fresh raspberries and mint leaves.
Recipe – Jean Hansen