Swedish Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup butter,
1/2 cup sugar
4 egg yolks, beaten
1 cup flour
2 tsp baking powder
1/4 cup milk
4 egg whites
1 cup sugar
1/2 cup silvered almonds
Filling:
1 cup milk
1 tablespoon cornstarch or potato flour
1/2 cup raspberries
1/4 cup sugar
1 egg
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Directions: |
Directions:Cream butter and 1/2 cup sugar. Add yolks, sifted baking powder and flour and milk. Beat. Grease and flour cake pans. Divide batter in 2 round pans 8 inches in diameter. Top with meringue: Beat together the egg whites and 1 cup sugar. Spread over cake, not too close to edges. Sprinkle with almonds. Bake at 350º for 30 minutes or until done. Cool in pans. Put together with filling.
Filling: Heat milk in top of double boiler. Combine remaining ingredients and add to milk. Cook over hot water until thick. Stir constantly. After thickened and cooled a little, gently fold in raspberries. Cool before putting between cake layers. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is a recipe that my family handed out to our customers when they would pick raspberries at my family's farm: "The Arvidsons" in Woodstock, CT.
Edith's notes: Martha Beckwith is Carol Warner's sister-in-law. She, her husband Bob, and four children reside in Woodstock, CT
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