Torta Bertolina - Italian Raspberry Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) raspberry jam 1/2 cup (120ml) raspberry jam
• 2 cups (250g) fresh raspberries 2 cups (250g) fresh raspberries
• 1 cup (125g) powdered sugar, for glaze 1 cup (125g) powdered sugar, for glaze
• 2 tablespoons (30ml) raspberry juice, for glaze 2 tablespoons (30ml) raspberry juice, for glaze

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once the cake has cooled, slice it horizontally into two equal layers.
10. 10.
    Spread the raspberry jam evenly over the bottom layer of the cake.
11. 11.
    Place the top layer of the cake over the jam and press gently to secure.
12. 12.
    In a small bowl, whisk together the powdered sugar and raspberry juice until smooth.
13. 13.
    Pour the glaze over the top of the cake, allowing it to drip down the sides.
14. 14.
    Decorate the cake with fresh raspberries.
15. 15.
    Let the glaze set for about 30 minutes before serving.

Treat your ingredients with care...

• Raspberry jam — Choose a high-quality raspberry jam with a smooth texture and intense raspberry flavor.
• Fresh raspberries — Select ripe and plump raspberries for the best taste and appearance.
• Raspberry juice — If you can't find raspberry juice, you can substitute it with freshly squeezed raspberry puree or strained raspberry sauce.

Tips & Tricks

• To enhance the raspberry flavor, you can add a teaspoon of raspberry liqueur to the glaze.
• For an extra touch of sweetness, dust the top of the cake with powdered sugar before serving.
• Serve the Torta Bertolina with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful combination of flavors.
• If you prefer a smoother texture, you can strain the raspberry glaze before pouring it over the cake.
• To make the cake more visually appealing, arrange fresh mint leaves around the base of the cake before serving.

Serving advice

Serve the Torta Bertolina at room temperature to allow the flavors to fully develop. Cut the cake into slices and present it on a dessert plate. Garnish each slice with a fresh raspberry for an elegant touch.

Presentation advice

To create an eye-catching presentation, place the Torta Bertolina on a cake stand or a decorative serving platter. Dust the top of the cake with powdered sugar and arrange fresh raspberries on top. You can also add a sprig of mint for a pop of color.