Butterscotch TorteIt’s best to make the graham cracker cake for this torte the day before, because…
6 eggs, separated 1-1/2 cups sugar 2 teaspoons vanilla extract 2 cups graham cracker crumbs 1 cup finely chopped nuts 1 teaspoon baking powder TOPPING: 1 cup packed brown sugar 1 tablespoon all-purpose flour Dash salt 1/4 cup orange juice 2 tablespoons water 1 egg, lightly beaten 1/4 cup butter, cubed 1 teaspoon vanilla extract FILLING: 2 cups heavy whipping cream 1/4 cup confectioners’ sugar
Line three greased 9-in.
round baking pans with waxed paper and grease the paper; set aside.
Let egg whites stand at room temperature for 30 minutes.
In a large bowl, beat yolks until slightly thickened.
Gradually add sugar, beating until thick and lemon-colored.
Beat in the vanilla.
Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture.
In another bowl, beat egg whites on medium speed until soft peaks form.
Fold a fourth of egg whites into the batter, then fold in remaining whites.
Pour into prepared pans.
Bake at 325° for 20-25 minutes or cake springs back when lightly touched.
Cool for 10 minutes before removing from pans to wire racks.
For topping, in a large saucepan, combine the brown sugar, flour and salt.
Stir in orange juice and water until smooth; bring to a boil.
Reduce heat; cook and stir for 2 minutes or until slightly thickened.
Stir a small amount of hot filling into egg; return all to pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat.
Gently stir in butter and vanilla.
Cool to room temperature without stirring.
In a large bowl, beat cream until soft peaks form.
Beat in confectioners’ sugar until stiff peaks form.
Place one cake layer on a serving plate; spread with a third of the whipped cream.
Repeat layers twice.
Drizzle some of the topping over cake.
Serve remaining topping with cake.
Nutrition Facts 1 slice:
- 519 calories, 29g fat (13g saturated fat), 189mg cholesterol, 228mg sodium, 60g carbohydrate (49g sugars, 1g fiber), 8g protein.