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Recipe for :

Rhapsody Torte

This recipe comes from Mary Ellen who runs a delightful recipe website called That's My Home. Take a look at the website - it has an unusual approach for a recipe site which is refreshing. Curious as to how it came about I asked Mary Ellen to tell me a little bit more. This was her reply:

"I'm in Farmington Hills, Michigan, USA. I cooked professionally for over 20 years. I have always loved to cook as long as I can remember. That's My Home is a collection of recipes that I have collected for many years. I started taking some web design classes and well the rest is (a very new) history. I am a realtor now and was going to do web pages for realtors. I have had so much fun with my cooking site that I've never done a single realtor page, including my own. That's how the site got its name. Recipes on Main was originally intended to be a content area for the realtors. Some plan I had!"

"Here's a recipe from my pastry chef days!"


1/2 lb. butter
1 egg yolk
1/4 C. sugar
2 C. flour
1 1/2 C. ground walnuts

3 eggs
1 2/3 C. brown sugar
1/4 C. flour
1 1/3 C. chopped walnuts
2/3 C. coconut
1/3 t. baking powder
dash of salt


Have butter at room temperature. Mix in egg yolk and sugar. Add flour and ground walnuts. In a 10 inch springform pan, pat just over 1/2 of the dough on the bottom. For the sides, roll up some of the dough and place it around the sides of the pan. Smooth it out to form the edges, about 2/3 of the way up the sides. Set aside.


Whip the 3 eggs and one and two-third cups brown sugar until the mixture is very thick, about 8 minutes.

Add remaining filling ingredients and blend in and try not to lose the lightness you have in the egg mixture.

Spread a layer of raspberry jam on the bottom of the crust. Add filling.

Bake at 350º for 1 hour. Torte will rise during baking and form a crust on top. When it cools, break it and gently push it down. Top with Raspberry Jam.

Serve with whipped cream.

Serves 12