Recipe courtesy of Graham Kerr

Herr Kerr's Torten

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  • Total: 2 hr 8 min
  • Prep: 2 hr
  • Cook: 8 min
  • Yield: 7 servings
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2 tablespoons fine sugar

7 tablespoons butter, softened

1 cup, plus 1 tablespoon all-purpose flour, sifted

Pinch salt

1/2 cup toasted almonds, finely ground

1/8 cup toasted hazelnuts, finely ground

2 cups raspberries

1 tablespoon kirsch

1 1/4 cups sour cream

5/8 cup heavy cream

8 whole toasted hazelnuts

Confectioners' sugar, for dusting


  1. Preheat oven to 375 degrees F. Combine sugar and butter and beat until fluffy. Add the sifted flour and salt, and then the nuts. Combine into a smooth dough. Place in the refrigerator for 1 hour. Line a shallow cake tray with buttered foil. Remove pastry from the refrigerator and cut in half. Press out to form 2 circles 9 inches in diameter onto well greased foil. Trim to a perfect circle, scraping away excess pastry with a teaspoon. Mark 7 portions on one of the circles. Place into the oven for 8 minutes. Remove and allow to cool. When cool, place the uncut layer onto a serving dish. Mix the raspberries with the sour cream and spread raspberry mixture onto pastry. Place the 7 portions of pastry on top. Leaving a space in between each portion. Whip the cream until stiff. Pipe a whipped cream rosette onto each portion and one in the center and place a toasted hazelnut on each. Sift confectioners' sugar over the cake.