Kick off the new year or any special celebration with this exquisite Walnut and Raspberry Torte, featuring layers of rich dulce de leche, tart raspberries, and crunchy walnuts. This torte is a symphony of textures and tastes, perfectly balancing the nuttiness of toasted walnuts with the sweetness of homemade dulce de leche and the acidic brightness of fresh raspberries. Whether you’re a nut lover or not, this torte promises to win you over with its harmonious flavor profile and indulgent appeal.
Why You’ll Love This:
This torte is a true showstopper, combining classic ingredients in a unique and delightful way. The crunchy base made from crushed wine biscuits and walnuts provides a firm foundation, while the layers of dulce de leche and raspberry filling add a luxurious richness and zesty freshness, respectively. It’s a dessert that not only looks stunning but also offers a complex array of flavors that will tantalize your taste buds.
Perfect Occasion:
Ideal for celebrating new beginnings, birthdays, anniversaries, or any festive occasion, this torte is sure to impress. Its elegant appearance and rich flavor make it perfect for dinner parties, holiday gatherings, or as a special treat to enjoy with family and friends. It’s also a great choice for a dessert buffet at a formal event.
Decoration Tips:
For a beautiful presentation, decorate the top of the torte with additional crushed walnuts and fresh raspberries. Consider drizzling a little extra dulce de leche over the top for a more decadent finish. A sprinkle of powdered sugar or edible gold leaf can add a touch of luxury, making the torte even more appealing.
Ingredients:
- Crust:
- 280g walnuts, toasted
- 300g wine or maria biscuits
- 200g unsalted butter, melted
- Raspberry Filling:
- 300g raspberries
- 4 tbsp reserved biscuit and walnut mixture
- Dulce de Leche:
- 2 cans of condensed milk
- 80g butter
- 40g brown sugar
Instructions:
- Prepare the Crust:
- Finely crush the biscuits and walnuts. Reserve 4 tbsp of the mixture; mix the rest with melted butter to form a moist crumb base.
- Make the Raspberry Filling:
- Crush the raspberries with a fork and mix them with the reserved biscuit and walnut powder.
- Cook the Dulce de Leche:
- In a non-stick pan, combine condensed milk, butter, and brown sugar. Cook over medium-low heat, stirring constantly, for about 10-12 minutes until it thickens and turns a caramel color. Be careful not to overcook.
- Assemble the Torte:
- Line a mold with plastic wrap or parchment paper. Layer the crumb mixture, pressing down firmly, then a layer of dulce de leche followed by raspberry filling. Repeat the layers, ending with the crumb mixture.
- Refrigerate for at least 5 hours, or overnight for best results.
- Serve:
- Carefully unmold the torte. Decorate with additional walnuts and fresh raspberries before serving.
Enjoy this luxurious Walnut and Raspberry Torte with Dulce de Leche, a dessert that beautifully marries complex flavors and textures for a truly memorable treat.
