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Caramel Torte




Source of Recipe


Internet


List of Ingredients




Serves 10

6 eggs yolks
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla
6 egg whites, beaten stiff
2 cups graham cracker crumbs, finely crushed
1 1/4 cups chopped nuts (pecans preferred)
1 pint heavy cream, whipped

Caramel Sauce:
1 1/4 cups lightly packed brown sugar
1 tablespoon flour
1/4 cup each butter, orange juice and water
1 beaten egg
1 teaspoon vanilla

Beat egg yolks well, adding sugar, baking powder and vanilla. Fold beaten egg whites into egg yolk mixture. Fold in graham cracker crumbs and nuts. Blend. Line two 9" round cake pans with waxed paper. Pour in batter. Bake at 325 degrees for 35 minutes. Cool on wire racks. Cut each layer in half to make four layers. Stack each layer with whipped cream and spread top with whipped cream.

Caramel sauce: Combine sugar, flour, orange juice, butter, water and egg in top of double boiler. Cook uncovered over low heat, stirring until boiling and thickened. Add vanilla. Cool and drizzle over entire cake.


Recipe