Butterscotch Torte Recipe

5 1
Butterscotch Torte Recipe
Butterscotch Torte Recipe photo by Taste of Home
Publisher Photo

Butterscotch Torte Recipe

Be the first to add a review
5 1
Publisher Photo
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. —Lavonne Hartel Williston. North Dakota
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 6 eggs, separated
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup finely chopped nuts
  • 1 teaspoon baking powder
  • TOPPING/FILLING:
  • 1 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1/4 cup orange juice
  • 2 tablespoons water
  • 1 egg, beaten
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream
  • 1/4 cup confectioners' sugar

Directions

Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside. In a large mixing bowl, beat egg yolks and sugar until thicken and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans. bake at 325° for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.
For topping, combine brown sugar, flour and salt in a 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 the hot mixture into beaten egg; return to pan, stirring 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.
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 a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers. Yield: 12 servings.
Originally published as Butterscotch Torte in Taste of Home April/May 2001, p31

Nutritional Facts

1 slice: 519 calories, 29g fat (13g saturated fat), 189mg cholesterol, 228mg sodium, 60g carbohydrate (49g sugars, 1g fiber), 8g protein.

  • 6 eggs, separated
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup finely chopped nuts
  • 1 teaspoon baking powder
  • TOPPING/FILLING:
  • 1 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1/4 cup orange juice
  • 2 tablespoons water
  • 1 egg, beaten
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream
  • 1/4 cup confectioners' sugar
  1. Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside. In a large mixing bowl, beat egg yolks and sugar until thicken and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans. bake at 325° for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.
  2. For topping, combine brown sugar, flour and salt in a 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 the hot mixture into beaten egg; return to pan, stirring 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.
  3. 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 a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers. Yield: 12 servings.
Originally published as Butterscotch Torte in Taste of Home April/May 2001, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButterscotch Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review