Butterscotch Torte
Source of Recipe
Kelly/savdbygrace/EDC
List of Ingredients
6 eggs, separated
1-1/2 cups sugar
2 tsp. vanilla extract
2 cups graham cracker crumbs
1 cup finely chopped nuts
1 tsp. baking powder
TOPPING/FILLING:
1 cup packed brown sugar
1 Tbsp. all-purpose flour
Dash of salt
1/4 cup orange juice
2 Tbsp. water
1 egg, beaten
1/4 cup butter or margarine
1 tsp. vanilla extract
2 cups whipping cream
1/4 cup confectioners sugar
Recipe
Line three 9-inch round baking pans with waxed paper and grease the paper.
In mixing bowl, beat egg whites on high speed
until stiff peaks form; set aside.
In large mixing bowl, beat egg yolks and sugar until thick and lemon-colored. Add vanilla; mix well.
Combine the cracker crumbs, nuts, and baking powder. Fold in to egg yolk mixture. Gradually fold in egg whites.
Pour into prepared pans; bake at 325 for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks.
For topping:
Combine brown sugar, flour, and salt in saucepan. 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 some of hot mixture into beaten egg; return to the pan, sturring constantly. Cook and stir until nearly boiling; reduce heat. Cook and stir 1-2 minutes longer (do not boil!).
Remove from the heat, stir in butter and vanilla; cool completely.
For frosting/filling:
In a mixing bowl, beat cream until soft peaks form.
Beat in confectioners sugar until stiff. Place one cake layer on a serving plate; spread with 1/3 of whipped cream. Repeat layers twice.
Drizzle topping over the top, and serve remaining topping with the cake.
Yield: 12 servings.
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