Name: Special Raspberry Torte
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 16 servings
Ingredients: 5 large egg whites; 1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 1 teaspoon lemon extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1-1/2 cups buttermilk; FROSTING:; 3/4 cup shortening; 1/3 cup butter, softened; 4-1/2 cups confectioners' sugar; 1-1/2 teaspoons lemon extract; 5 to 6 tablespoons 2% milk; 1 jar (10 ounces) seedless raspberry preserves; Fresh raspberries

With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It’s my mom’s absolute favorite. —Lori Lee Daniels, Beverly, West Virginia

Ingredients

5 large egg whites

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

1 teaspoon lemon extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1-1/2 cups buttermilk

FROSTING:

3/4 cup shortening

1/3 cup butter, softened

4-1/2 cups confectioners' sugar

1-1/2 teaspoons lemon extract

5 to 6 tablespoons 2% milk

1 jar (10 ounces) seedless raspberry preserves

Fresh raspberries

Instructions

1 Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

2 In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

3 With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter.

4 Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden.

5 Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency.

6 Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with half the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer.

7 Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.