Raisin Filled Torte Recipes

Steps:

• Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
• On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
• Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
• Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
• Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour half of the batter into another bowl. Add vanilla to one bowl; add the syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round baking pan. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool., In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, butter and zest. Cool. , In a small bowl, whisk the sugar, butter and lemon zest. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer; drizzle with icing.

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

Steps:

• Cook first five ingredients until thickened, then add butter, vanilla, and black walnuts.
• Use as filling between layers of cake.

Steps:

• Preheat oven to 375 degrees F, then grease & flour two 9-inch round cake pans.
• FOR THE CAKE ~ In a large bowl, cream shortening & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
• In another bowl whisk together the flour, baking powder & salt, then add this to the creamed mixture alternately with the milk, beating well after each addition.
• Pour half of the batter into another bowl, then TO ONE BOWL add the vanilla, stirring to combine.
• Add the syrup, cinnamon, cloves & nutmeg to the second bowl, stirring to combine.
• Pour the vanilla batter into one of the prepared pans & pour the spice batter into the 2nd pan.
• Bake 20-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool both cake layers in their pans on a wire rack for 10 minutes before removing the layers from the pans & putting on wire racks to cool.
• FOR THE FILLING ~ In a small saucepan, combine sugar & cornstarch, then gradually stir in the water until smooth.
• Add the raisins, then bring to a boil, cooking & stirring for 2 minutes or until thickened.
• Remove from the heat, then stir in lemon juice, butter & zest, before setting aside to cool.
• FOR THE ICING ~ When cake & filling have cooled, in a small bowl, whisk together the sugar, butter & zest, then add enough milk, a teaspoon or so at a time, until icing reaches desired consistency.
• Place the spice cake layer up-side-down on a serving platter & spread it with the raisin filling.
• Top that with the vanilla cake layer right-side-up before drizzling the entire cake with the icing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 14x16-inch or larger baking sheet.
• Spread walnuts out onto a baking sheet in a single layer and bake in the preheated oven until walnuts smell toasted and are lightly browned, about 10 minutes. Let cool; process nuts into tiny chunks in a food processor, pulsing several times to avoid turning them into nut butter.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add raisins to the steamer, cover, and steam until plump and moist, 10 to 15 minutes.
• Combine walnuts, raisins, 1/2 cup white sugar, and cinnamon in a bowl.
• Place 1 pie crust in the center of the prepared baking sheet. Cover with 1/3 of the raisin mixture, spreading it into a layer about 1/2-inch thick and leaving a 1-inch margin at the edge of the crust. Dot filling with 1 tablespoon butter chunks. Place 2nd crust over filling and spread 1/3 of the raisin filling as before; dot with 1 tablespoon butter. Repeat with 3rd crust and remaining 1/3 of raisin filling and remaining 1 tablespoon butter chunks. Place final crust on top and press edges together to make a dome with the filling sealed inside the crusts. Use your fingers to crimp the edges into a fluted shape.
• Whisk egg with milk in a small bowl and brush the top of the pie with the mixture. Cut 5 2-inch-long slits into the top crust in a star pattern.
• Bake in the preheated oven until golden brown, 50 to 60 minutes.
• Combine 1/2 cup white sugar, brown sugar, and white grape juice in a small saucepan. Bring to a boil until mixture thickens into a syrup, 7 to 10 minutes. Drizzle syrup over the hot torte to make a glaze. Cool slightly before cutting into 16 slices for serving.

Steps:

• In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half of the batter into another bowl. Add vanilla to one bowl; add syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round cake pan. Bake at 375 degrees F for 20-25 minutes or until cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool.
• Combine sugar and cornstarch in a saucepan; stir in water until smooth. Add raisins. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in lemon juice, butter and peel. Cool.
• In a small bowl, whisk sugar, butter and lemon peel. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer and icing.

Steps:

• Raisin filling:
• Put raisins in a pan and cover with water. Boil for 5 minutes.
• Mix together sugar, butter, vanilla, salt, nutmeg, flour, and 1/4 cup water. Add to the raisin mixture and turn the heat down to low setting. Stir and cook until it thickens - about 5 to 7 minutes.
• Set aside to cool while you make the cookie dough.
• Cookie Dough:
• Combine softened butter, shortening, vanilla, and sugar. Add in egg.
• Stir flour, salt, and baking powder together in another bowl. Add dry mixture to the butter mixture and add milk. Stir in well.
• Chill dough for about 10 to 15 minutes.
• Roll dough about 1/8 inch thick.
• Cut into circles with a 3 inch round cookie cutter. You could also use the top of a glass that is 3 inches in diameter.
• Place cookie dough circle on an ungreased cookie sheet. Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork.
• Bake at 375 for 10 to 12 minutes or until very lightly browned.
• Glaze:
• When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla.
• Frost the tops of each cookie.