Sunday, November 23, 2014

Caramel Nut Torte

      Despite caramel drizzled over a cream frosting, this cake is light in texture and not overly sweet. All of the ingredients are perfectly balanced so that no component is over powering. This was a perfect pick for a finalist in a recent holiday recipe contest.

Caramel Nut Torte
Eva Payne, Princeton
Cake Finalist  
3 eggs, separated
1/4 apple cider
1 tsp. vanilla extract
1/2 tsp. baking powder
1/4 tsp. 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 tsp. cornstarch
3 Tablespoons butter
2 Tablespoons plus 2 tsp. apple cider divided
4 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 Tablespoon sugar
1/4 tsp. vanilla extract

Line (2) 8” pans with parchment paper coat with cooking spray. 

Lightly beat eggs, yolks set aside. 

Mix 1 tablespoon apple cider , vanilla, baking powder, cinnamon and 1/2 cup sugar into remaining yolks. 

In a separate bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar until dissolved. Fold in 1/4 of whites into batter, then remaining whites, crumbs and almonds. 

Pour into pans. Bake at 325 for 20 - 25 minutes. Cool 10 minutes and remove from pans.

In sauce pan combine brown sugar, cornstarch, butter and 2 Tablespoons cider. Bring to a boil, cook for 2 minutes or until thick. Stir into reserved yolks and return to pan, bring to boil, cool. 

In small bowl beat cheese add 2 tablespoons caramel sauce until smooth.

Spread over cake top, with remaining cake add remaining cider to caramel sauce for drizzling. 

Beat cream until it begins to thicken. Add sugar and vanilla, beat until soft peaks form.

Frost top and sides of cake. Drizzle the frosting with caramel sauce.
Serves: 6


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