{"id":2611,"date":"2026-02-15T18:42:00","date_gmt":"2026-02-15T18:42:00","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:42:00","modified_gmt":"2026-02-15T18:42:00","slug":"raspberry-filled-alexander-torte","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/raspberry-filled-alexander-torte\/","title":{"rendered":"Raspberry Filled Alexander Torte"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1\/2 pound unsalted butter, chilled and cut into bits<br \/>\n3 1\/2 C. all-purpose flour<br \/>\n3 Tbsp. sugar<br \/>\n1 egg<br \/>\n1 1\/2 C. raspberry preserves (12 ounces)<br \/>\n2 Tbsp. soft butter<br \/>\n2 C. confectioner&#8217;s sugar<br \/>\n1\/4 C. cold water<br \/>\n2 tsp. lemon juice<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>In a large mixing bowl, combine the chilled butter, 3 C. of the flour and the sugar and,  with your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the  egg and continue to mix until the pastry is smooth. Shape it into a ball, wrap it in wax  paper, and refrigerate 1 hour, or until the dough is form. With the back of a spoon, rub the  preserves through a fine sieve set over a 1-quart saucepan, then cook over moderate heat,  stirring constantly, for 3 to 5 minutes, or until they thicken into a thin puree. Set aside off  the heat. Preheat the oven to 250. Cut the chilled pastry in half and shape each half into a  rectangle. One half at a time, roll the pastry between two sheets of lightly floured wax  paper into a rectangle approximately 10 inches wide and 15 inches long. With a pastry  brush, coat each of 2 cookie sheets with 1 Tbls. of butter and sprinkle them with  flour, tipping the sheets from side to side to coat them evenly. Then invert the sheets and  tap them against a hard surface to dislodge any excess flour. Peel off the top sheets of  wax paper and use the bottom ones to lift the 2 rectangles of pastry onto the 2 cookie  sheets. Peel off the remaining sheets of wax paper. Bake 40 minutes, or until the pastry  begins to turn a pale gold. Watch carefully for any sign of burning and regulate the heat  accordingly. With a metal spatula, spread the raspberry puree evenly over one sheet of  the pastry, covering it completely and smoothly. Slide the second sheet of pastry gently  onto the first. With a spoon stir the sugar, water and lemon juice together in a large  mixing bowl to form a thin paste. Spread the icing over the top layer of pastry with the  spatula, and set the cake aside to cool to room temperature. With a small, sharp knife or  pastry wheel, slice the Alexander Torte into strips 1 inch wide and 2 inches long, cutting  the ends on the diagonal.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?&quot; (Luk 11:11)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/raspberry-filled-alexander-torte\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2611","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2611"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2611\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}