Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 16 ounce can raspberries (usually frozen)
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 1/2 cup sour cream
- 1 teaspoon vanilla
Directions
Cream butter and 3 tablespoons sugar. Add 1 egg and beat until fluffy. Blend in flour, baking powder and salt. Press 2/3 of mixture on bottom of 8-inch springform pan. Bake at 400 degrees 10 minutes or until lightly browned. Cool. Reduce oven to 350 degrees. Press remaining crust mixture up sides of pan. Set aside. Drain raspberries, reserving syrup. Combine cornstarch and cinnamon in small saucepan. Gradually blend in reserved syrup. Cook and stir over medium heat until thickened and clear. Stir in berries, then pour into prepared crust. In a small bowl, blend together sour cream, remaining egg, sugar, and vanilla. Spoon gently over filling.
Bake at 350 degrees 65 minutes, or until edges are lightly browned and surface has 1 1/2 inch dull opaque edge along crust. Cool, then chill thoroughly. Remove ring from springform just before serving. Makes 8 to 10 servings.
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Submitted 6/13/05.
Source: Los Angeles Times
Submitted By: Linda
cbatorjr@aol.com
Make Ahead Raspberry Torte