Raspberry Torte

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Marshmallow sauce enhances berries


  • c. flour
  • ¼ c. sugar
  • ¼ tsp. salt
  • 1 c. butter or regular margarine
  • 3 tblsp. cornstarch
  • 1 c. sugar
  • 2 (10 oz.) pkgs. frozen red raspberries, thawed
  • 45 regular marshmallows
  • 1 c. milk
  • 1 c. heavy cream, whipped


  • To make crust, combine flour, ¼ c. sugar and salt in bowl. Cut in chilled butter until mixture resembles coarse crumbs. Pat in bottom of ungreased 13 X 9 X 2" pan. Bake in moderate oven (350°) 15 to 18 minutes, until lightly browned. Cool.
  • For filling, combine cornstarch and 1 c. sugar in saucepan. Add raspberries and cook, stirring constantly, until mixture comes to a boil and is clear. Cool slightly. Pour over crust. Chill.
  • To make topping, place marshmallows and milk in a saucepan; cook over low heat, stirring frequently, until marshmallows are melted. Cool. Fold whipped cream into marshmallow mixture; spread over chilled raspberry filling. Chill.