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Pumpkin-Praline Tort




Source of Recipe


internet


List of Ingredients




6 eggs
1/2 c sugar
2/3 c canned pumpkin
1 tsp vanilla
2 c broken walnuts or pecan pieces, finely ground
1/3 c finely crushed vanilla wafers (7 wafers)
2 tsp shredded orange peel
1 tsp baking powder
½ c sugar
Sifted powdered sugar
1 (4-serving-size package) cook-and-serve vanilla pudding mix
1 1/2 c milk
1 c whipping cream
2 Tbsp packed brown sugar
Broken walnuts or pecan pieces (optional)
Finely chopped walnuts or pecans (optional)

Separate eggs. Allow whites and yolks to stand at room temperature for 30 minutes. Preheat oven to 350 F. Grease and flour a 15x10x1 inch baking pan. Beat yolks with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually add 1/2 c sugar, beating on low speed until combined. Increase mixer’s speed to medium; beat until mixture thickens slightly and doubles in volume (about 5 minutes). Stir in pumpkin and vanilla. Combine finely ground nuts, vanilla wafers, peel, and baking powder; stir nut mixture into pumpkin mixture. Set aside.

Thoroughly wash beaters. In another large bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 c sugar, beating on high speed until stiff peaks form. Fold about 1 cup of the egg white mixture into the pumpkin mixture; fold pumpkin mixture into remaining egg white mixture. Spread evenly into the prepared pan.

Bake in the preheated oven for 20 to 25 minutes or until cake springs back when lightly touched. Immediately loosen edges. Turn out onto a clean kitchen towel sprinkled generously with powdered sugar; cool completely.

Meanwhile, cook pudding according to package directions, except use 1 1/2 cups milk. Remove from heat. Cover surface with plastic wrap. Cool without stirring.

Cut cake crosswise into three 10x5 inch pieces. Place one piece on serving plate. Spread with half of the pudding; add second cake piece and remaining pudding. Top with third cake piece. In a chilled bowl, combine whipping cream and brown sugar. Beat with chilled beaters of an electric mixer on medium speed just until soft peaks form. Spread cake with whipped mixture. If desired, garnish with additional broken and chopped nuts. Store in the refrigerator. Makes 10 servings.



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