Table of Contents
Joyce Williams served this to me in the early 1980’s. It has become a favorite of mine. It is very elegant when it is served and is beautiful displayed on a pedestal cake plate.
- 1 cup butter or margarine
- 1 ½ cups sugar
- 5 eggs, separated
- 2 tablespoons milk
- 2 teaspoons vanilla
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 2 cups sifted flour
- ¾ cup raspberry preserves
- 1 ⅓ cups baker’s coconut
- 2 cups sour cream (For low fat I use margarine and low fat
sour cream.)
CREAM butter.
ADD ½ cup sugar, cream well.
BLEND in yolks, milk, 1 teaspoon vanilla, ½ teaspoon salt and baking powder.
STIR in flour.
SPREAD into three 9 inch round non-stick pans greased or sprayed.
SPREAD ¼ cup raspberry preserves on each layer to 1 ½ inch from the edge of pan.
BEAT egg whites and ¼ teaspoon of salt until slight mounds form.
ADD gradually 1 cup sugar.
BEAT well after each addition. Continue beating until stiff peaks form.
FOLD in coconut and 1 teaspoon vanilla.
SPREAD over preserves, sealing against the edge of the pan.
BAKE at 350 degrees, 30-35 minutes until light golden brown. Cool 15 minutes. Remove from pans. Cool completely.
SPREAD sour cream between layers and on top.
GARNISH with preserves on top. In fresh fruit season, I garnish with a pile of fresh berries in the center and mint leaves.
CHILL several hours. It is not necessary to attempt to “frost” the sides of the torte.
This is not a traditional cake and seeing the layers makes it special. Serve in slight portions.
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