Caramel Nut Torte Recipe

4.5 2 3
Caramel Nut Torte Recipe
Caramel Nut Torte Recipe photo by Taste of Home
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Caramel Nut Torte Recipe

Read Reviews
4.5 2 3
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 3 large eggs, separated
  • 1/4 cup apple cider or juice
  • 1 teaspoon 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 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 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.
Originally published as Caramel Nut Torte in Cooking for 2 Winter 2007, p33

Nutritional Facts

1 slice: 468 calories, 28g fat (14g saturated fat), 170mg cholesterol, 276mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 8g protein.

  • 3 large eggs, separated
  • 1/4 cup apple cider or juice
  • 1 teaspoon 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 vanilla extract
  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

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MY REVIEW
mamita12 User ID: 7747541 94590
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
HisLSG User ID: 6480492 146766
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 :)"

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