It doesn’t fit the “Learning 2 Bake” category because it’s not baked. I made it for a “Family Traditions” potluck, tonight. It’s my grandmother’s recipe that mom frequently made.
The annotated version:
Raspberry Torte
From: Erna Wrasse
Source: Lois
1 lb vanilla cookies [Mary Wrasse: Nilla Wafers™ are good]
2 cups powdered sugar
6 Tbls butter
1 egg
1 qt raspberries
½ pint cream, whipped and sweetened [Mary Wrasse: Rich’s is good]
Crush cookies. Cover bottom of pan with half the crumbs. Cream butter and sugar. Add well beaten egg. Pour over crumbs [Mark Sizer: Doesn’t pour well; use above-room-temperature butter]. Add raspberries and cover with whipped cream. Top with remaining crumbs.
I will re-emphasize the “above-room-temperature”. I had to cream it forever to get everything smooth. It would not spread. I spooned it on then nuked it for 20 seconds @ 1000W. That spread it nicely.
I also no longer trust thermometers. The digital ones are horribly calibrated. My thermostat says it’s 73 in here (about 40 outside). The weather station says 72. The butter was a rock after sitting out for five hours. There is no way it is 72 in here. The hottub is off by at least a degree, but I think two. The sauna is off by 15 degrees between digital and analog, although I have not checked the calibration of either with a third party. The oven is about five degrees between digital and analog.
Marked Up 