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raspberry walnut torte

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

One of my friends from one of my high school reunions gave me this recipe- she was describing it to a group of us , but could not remember the exact ingredients- but being the detective that I am I figured it out when I got home. Have you ever gotten a recipe from someone - that really didn't want you to have it so left out some of the ingredients? Well this was one of those times!

(1 rating)
yield 1 -9-inch sdquare dessert
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For raspberry walnut torte

  • CRUST:
  • 1 c
    bisquick
  • 1/3 c
    powdered sugar
  • 1/2 c
    soft butter
  • FIRST LAYER:
  • 10 oz
    pkg. thawed raspberries ,drained reserved syrup
  • 3/4 c
    chopped walnuts
  • SECOND LAYER:
  • 2 lg
    eggs
  • 1 c
    granulated sugar
  • 1/4 c
    bisquick baking mix, do not sift, just break up lumps if necessary
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    baking powder
  • RASPBERRY SAUCE:
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    cornstarch
  • 1/2 c
    water
  • all of the reserved raspberry juice
  • 1 Tbsp
    lemon juice

How To Make raspberry walnut torte

  • 1
    Crust: Mix together ingredients and press into 9-inch square pan. Bake at 350^ for 15 minutes. Cool. --- First Layer: Spread well drained raspberries, (reserving juice), over crust and sprinkle nuts over berries. Set aside. --- Second Layer: Mix together ingredients blending well and pour over walnuts. Bake at 350^ for 35-40 minutes. Cool. Serve the the sauce below. --- Raspberry Sauce: Place ingredients in saucepan and boil together until clear and thick.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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