For the cake:

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup milk
½ cup finely chopped walnuts

For the filling:

1 cup raspberry or strawberry preserves
1 cup whipped cream

For the frosting:

1½ cups powdered sugar
½ cup unsalted butter, softened
2 tablespoons milk
1 teaspoon vanilla extract

For decoration:

Chopped walnuts
Fresh berries or candied cherries
Edible gold or silver sprinkles

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Whisk together the flour, baking powder, and salt.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
Gradually add the dry ingredients, alternating with the milk. Fold in the walnuts.
Divide the batter between the pans and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes completely, then place one layer on a serving plate. Spread with preserves and whipped cream.
Add the second cake layer. Beat the frosting ingredients until smooth and creamy, then spread over the top and sides of the torte.
Decorate with walnuts, berries, and festive sprinkles. Chill for at least 30 minutes before serving.

Serving Tip: For a special New Year’s celebration, decorate the top with edible glitter and arrange berries in the shape of a clock face.

Yields 10 Servings