Caramel Nut Torte

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Caramel Nut Torte
Prep Time
30 mins
Cook Time
20 mins
Yield
6 servings
Recipe by: Taste of Home Magazine

This torte is stuffed with all the tastes of the fall season. Grab a glass of warm cider and enjoy!

Ingredients

  • 3 Eggland's Best Eggs (large), separated
  • 1/4 cup apple cider or juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup sugar, divided
  • 1 cup graham cracker crumbs
  • 1/2 cup ground almonds

 

Caramel sauce:

  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons butter
  • 2 tablespoons plus 2 teaspoons apple cider or juice, divided
  • 4 ounces cream cheese, softened

 

Frosting:

  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract

Nutrition

Serving Size
1 Serving
Calories
486
Fat
29g
  Saturated Fat
15g
Cholesterol
151mg
Sodium
283mg
Carbohydrates
50g
Dietary Fiber
2g
Protein
8g
Preparation

Line two 6-in. round baking pans with parchment paper; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks.

In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds.

Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely.

In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool.

In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over one cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency.

Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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