Ingredients Edit

Directions Edit

  1. Heat oven to 350 °F.
  2. Grease and flour two 8 or 9-inch round baking pans.
  3. Stir together flour, 1/2 cup Sugar, baking powder and salt; set aside.
  4. Beat egg whites in large bowl until foamy; gradually add 1/4 cup Sugar, beating until stiff peaks form.
  5. Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
  6. Combine egg yolks, remaining 1/4 cup Sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored.
  7. Gently fold into whipped cream mixture.
  8. Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick).
  9. Divide batter evenly between prepared pans; smooth surface.
  10. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
  11. Cool 5 minutes; remove from pans to wire racks.
  12. Cool completely.
  13. Prepare chocolate FILLING & FROSTING.
  14. Split each cake layer in half horizontally.
  15. Place one layer on serving plate; spread with 2/3 cup chocolate FILLING.
  16. Sprinkle with 1 tablespoon almonds; repeat with two more layers.
  17. Top with last layer; spread with raspberry preserves.
  18. Frost sides of cake with remaining filling.
  19. Garnish top edge with whipped cream, if desired.
  20. Sprinkle edge and center with remaining almonds; refrigerate until ready to serve.
  21. Cover; refrigerate leftover torte.

chocolate FILLING & FROSTING Edit

  1. Stir together 2/3 cup Sugar and 1/3 cup HERSHEY'S cocoa in medium bowl.
  2. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff.
  3. About 3 cups filling and frosting.
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