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Caramel Nut Torte

 Caramel Nut Torte
"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."
6 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

Directions

  • 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

2 of 2

Caramel Nut Torte (continued)

Directions (continued)

  • sugar to remaining yolks.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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.