Special Raspberry Torte
"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
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5 large egg whites
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1/2 cup butter, softened
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1/2 cup shortening
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2 cups sugar
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1 teaspoon lemon extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1-1/2 cups buttermilk
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FROSTING:
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3/4 cup shortening
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1/3 cup butter, softened
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4-1/2 cups confectioners' sugar
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1-1/2 teaspoons lemon extract
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5 to 6 tablespoons 2% milk
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1 jar (10 ounces) seedless raspberry preserves
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Fresh raspberries
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