Caramel Nut Torte Recipe
Caramel Nut Torte Recipe photo by Taste of Home

Caramel Nut Torte Recipe

Publisher Photo
"The full-size version of this recipe caught my eye many years ago because it uses apple cider," shares Karla Stichter of New Paris, Indiana. "My father has a small orchard and we all help pick, wash and sort the apples before they're pressed into cider. We all love this delicious cake."
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 6 servings

Ingredients

  • 3 Eggland's Best® Eggs, separated
  • 1/4 cup apple cider or juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground 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 teaspoons cornstarch
  • 3 tablespoons butter
  • 2 tablespoons plus 2 teaspoons apple cider or juice, divided
  • 4 ounces cream cheese, softened
  • FROSTING:
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract

Nutritional Facts

1 slice equals 468 calories, 28 g fat (14 g saturated fat), 170 mg cholesterol, 276 mg sodium, 50 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. Line two 6-in. round baking pans with parchment paper; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks.
  2. In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds.
  3. Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
  4. In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool.
  5. In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over one cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency.
  6. Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce. Yield: 6 servings.
Originally published as Caramel Nut Torte in Cooking for 2 Winter 2007, p33

Nutritional Facts

1 slice equals 468 calories, 28 g fat (14 g saturated fat), 170 mg cholesterol, 276 mg sodium, 50 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Caramel Nut Torte

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 3, 2014

"I prepared it and it and the taste is amazing. I have to admit that it took me one hour and not 30 min. But it was worth it :)"

MY REVIEW
Reviewed Jan. 15, 2013

"Made this for hubby and I and we were in Heaven. My goodness this is so good! We each had a small slice so there is still plenty left! Will be sharing this tonight with lots of friends :)"

MY REVIEW
Reviewed Mar. 30, 2009

""

MY REVIEW
Reviewed Dec. 21, 2008

""

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT