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Torte: Harvest Pumpkin Torte




Source of Recipe


Internet


List of Ingredients




4 eggs, separated
3/4 cup sugar
1/2 cup self-rising flour
1/3 cup cocoa powder
1/3 cup water
1 teaspoon vanilla extract
1 tablespoon sugar
Pumpkin Filling (below)
Chocolate Glaze (below)
Slivered almonds


Recipe



Preheat oven to 375°F. Line a 15x10-inch jelly-roll pan with aluminum foil; spray foil with non-stick vegetable spray.
In a large mixing bowl, beat egg yolks for 3 minutes; gradually add 1/2 cup sugar, beating for 2 minutes.

In a medium bowl, combine flour, cocoa powder, and 1/4 cup sugar; add to egg yolk mixture alternately with water, beating until batter is smooth. Stir in vanilla.

In a medium bowl, beat egg whites until soft peaks form; gradually beat in 1 tablespoon sugar until stiff peaks form. Fold into batter until blended. Spread evenly in prepared jelly-roll pan.

Bake 15 minutes or until top springs back when lightly touched. Invert onto a damp kitchen towel; carefully peel off foil. Cool completely.

Cut cake crosswise into four equal pieces. Place on piece on a serving plate; spread 3/4 cup Pumpkin Filling over the top. Repeat layers, ending with a cake layer. Spread Chocolate Glaze over the top; sprinkle with slivered almonds. Refrigerate until ready to serve.

PUMPKIN FILLLING

1 cup pumpkin
1/4 cup all-purpose flour
1/3 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-3/4 cups confectioners’ sugar

In a small saucepan, combine pumpkin and flour; cook, stirring constantly, over medium heat until mixture boils. Remove from heat; cool completely.

In a medium bowl, beat butter and shortening until creamy; add cinnamon and nutmeg, beating until blended. Gradually beat in confectioners’ sugar until mixture is light and fluffy. Slowly blend in pumpkin mixture.

CHOCOLATE GLAZE

1 tablespoon butter or margarine
2 tablespoons cocoa powder
1 tablespoon water
2/3 cup confectioners’ sugar
1/4 teaspoon vanilla extract

In a small saucepan, melt butter; add cocoa powder and water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat. Beat in confectioners’ sugar and vanilla until smooth. Add additional water, 1/2 teaspoon at a time, until of desired consistency.

Serves 8