Raspberry Marzipan Torte

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Cooking time: About 40 minutes
Prep time: About 30 minutes
Cooling time: About 1-2 hours

Makes: 16 servings

    

Ingredients

• 1/2 cup    shortening (real or substitute butter)
• 1/3 cup    granulated sugar
• 3            eggs
• 1 1/3 cup   flour
• 1 t.         baking powder

• 2/3 cup    brown sugar
• 7 oz.       tube of marzipan paste
• 1 t.        vanilla

• 1/2 cup    raspberry jam

• 1        basket strawberries

    

Directions

1. Dough - Beat together 1/4 cup shortening and granulated sugar in a bowl until creamy.
   Add one egg and beat until smooth. Stir in flour and baking powder and mix well.

2. Marzipan Filling - Beat together 1/4 cup shortening and brown sugar in a bowl until creamy.
   Add marzipan paste and vanilla and mix until smooth. Beat in 2 eggs and blend well.

3. Spray 9-inch cake pan with anti-stick coating ("Pam"). Firmly press dough evenly into bottom of pan and up sides about 1/2 inch.

4. Spread 1/4 cup raspberry jam over dough. Pour marzipan filling on top of the jam.

5. Bake in 350 deg. oven 30-40 minutes or until done (when toothpick stuck 3 inches from center comes out clean). Cool to room temperature.

6. Slice strawberries. If you don't plan to eat torte soon, retard browning by soaking sliced strawberries in bowl of water containing 1 T. lemon juice or 1 crushed vitamin C pill.

7. Spread remaining 1/4 cup raspberry jam on top. Top with sliced strawberries. Chill.

 

Modification of recipe received from Kamala Krishna, Danville, California, Mar. 27, 2000

 

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