A rolled up raspberry and whipped cream sensation, made with a shortbread crust, a sponge-type chocolate cake, fresh raspberries, sugared almonds, and lots of whipped cream.  A chocolate roulade is baked in a jelly roll pan and rolled up to cool, then  the cake isunrolled, spread with a thick layer of scrumptious raspberry and whipped cream filling, cut into strips, then the strips are rolled around each other on top of the shortbread crust. Finally the entire torte is frosted with more whipped cream and garnished with sugared almonds and more raspberries. This is an fresh, elegant, and delicious dessert.

Raspberry Cream Torte

Ingredients:

About 1 teaspoon melted butter for preparing cheesecakepan

Small amount of vegetableshortening and flour plusparchment paper for preparing jelly roll pan

¼ cup confectioner's(powdered) sugar for sprinkling on towel

Shortbread:

7 tablespoons unsalted butter, room temperature

¼ cup granulated sugar

1 large egg yolk

1¼ cups all-purpose flour

Cake:

¾ cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon salt

4 large eggs, separated

2 large egg yolks

½ cup granulated sugar, divided

2 tablespoons water

1 teaspoon pure vanilla extract

Raspberry Cream Filling:

1½ cups (6 ounces) fresh raspberries

1 tablespoon Chambord or Framboise raspberry liqueur (optional)

2 envelopes unflavored gelatin

¼ cup water

2 cups whipping (heavy) cream

½ cup plus 2 tablespoons confectioners’ (powdered) sugar

Sugared Almonds:

1 large egg white

¼ cup granulated sugar

1 cup sliced almonds

Topping:

2 cups whipping (heavy) cream

½ cup plus 2 tablespoons confectioners’ (powdered) sugar

Garnish:

20 to 25 fresh raspberries

Directions:

1. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the bottom of the pan only with 1 teaspoon of melted butter.
   
   Shortbread:
2. In a large bowl of an electric mixer, combine butter and granulated sugar; beat together until mixture appears smooth and creamy, 1 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolk; beat until thoroughly mixed. Add flour and mix just until dough comes together. Tip: The dough may seem crumbly but should hold together when pinched with your fingers.
    
   
3. Gently knead the mixture just until a smooth dough is formed. Press the dough evenly into the prepared cheesecake or springform pan. Tip: Use the back of a large spoon or the flat bottom of a measuring cup or drinking glass to press the dough firmly and evenly across the bottom of the pan.
   
   
4. Cover the pan with plastic wrap and refrigerate while preparing and baking the cake.
   
   
5. Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
   
   
6. Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15x10 inch jelly roll pan works well.
   
   Cake:
7. In a medium size mixing bowl, combine flour, cocoa, and salt; sift or whisk together to mix. Set aside.
   
   
8. In a large bowl of an electric mixer, add the 6 egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ¼ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
   
   
9. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
   
   
10. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
    
    Bake:
11. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or small offset spatula. Bake for 12 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
    
    Bake:
12. Remove cheesecake pan with shortcake dough from refrigerator. Bake 15 to 20 minutes or until shortbread is a very light golden brown. Remove from oven and place on a wire cooling rack to cool.
    
    Raspberry Cream Filling:
13. Lightly crush the raspberries in a medium size bowl. Stir in raspberry liqueur (optional.) Set aside.
    
    
14. Sprinkle gelatin over water in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Remove from heat, set aside to cool slightly.
    
    
15. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.
    
    
16. Using a balloon type whisk or large rubber spatula, fold the cooled gelatin into the whipped cream, and then fold in the crushed raspberry mixture. Set aside.
    
    Assembly:
17. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
    
    
18. Spread the raspberry cream filling over the cake, spreading the cream evenly under the curled edge and to the edges of the cake.
    
    
19. Cut the cake lengthwise into 6 strips. Carefully roll up one of the strips and stand it upright on the center of the cooled shortbread. Carefully shape the other strips in circles around the center roll, until the whole shortbread base has been covered. Tip: Cut the long strips in half, if necessary, to make placement of the strips easier.
    
    
20. Cover pan and refrigerate until filling is firm, 4 to 6 hours or overnight.
    
    Sugared Almonds:
21. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
    
    
22. In a medium size bowl, beat the egg white with an electric mixer until foamy. Add the sugar and stir to mix with a rubber spatula. Add the almonds and stir until the almonds are completely coated.
    
    
23. Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 10 to 15 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Set aside to cool.
    
    Topping:
24. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.
    
    
25. Remove cake from refrigerator. Run a thin kitchen knife around the edge of the pan to loosen the sides. Remove cake from pan and place on a serving plate.
    
    
26. Using an offset spatula, spread about ½ of the whipped cream topping over top and sides of cake. Spread the cream as smooth as possible over the top and sides. Place remaining whipped cream in a pastry bag with a decorating tip and pipe rosettes or small mounds around the outside edge and pipe remaining whipped cream in an attractive design in the middle.
    
    
27. Gently press the cooled sugared almonds around the sides of the cake, and sprinkle some on top.
    
    
28. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
    
    Garnish:
29. When ready to serve, place a raspberry on top of each whipped cream rosette. Refrigerate leftovers.
    
    TheBakingPan.com
    
    Adapted From: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980
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