Ingredients: |
Ingredients: Ingredients:
6 eggs, separated
1 ½ cups sugar
2 tsp vanilla extract
2 cups graham cracker crumbs
1 cup ground almonds (buy in baking isle at superstore)
1 tsp baking powder
Topping:
1 cup packed brown sugar
1 tbsp flour
Dash salt
¼ cup orange juice
2 tbsp water
1 egg, lightly beaten
¼ cup butter, cubed
1 tsp vanilla extract
Filling:
2 cups heavy whipping cream
¼ cup confectioners’ sugar
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Directions: |
Directions:Line 3 greased 9 inch round baking pans with waxed or parchment paper. Let egg whites stand at room temperature for 30 minutes.
In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon colored. Beat in vanilla. Combine graham cracker crumbs, ground almonds, and baking powder; fold into egg yolk mixture.
In another mixing bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of the egg whites into the batter, and then fold in remaining whites.
Pour into prepared pans. Bake at 325ºF for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire rack.
Topping:
In a large saucepan combine the brown sugar, flour and salt. 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 a small amount of the hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and gently stir in butter and vanilla. Cool to room temperature.
Filling:
In a large bowl, beat cream until soft peaks form. Beat in confectioners’ sugar until stiff peaks form.
Place one cake layer on serving plate; drizzle a little butterscotch sauce over and then spread with a third of whip cream.
Repeat layers twice. Drizzle some of the butterscotch topping over the final layer of whip cream. Serve the remaining topping with the cake. Refrigerate leftovers.
It’s best to make the cake the day before, because the flavor improves as it mellows. Assemble the Butterscotch Torte the day you are serving it. The recipe makes plenty of butterscotch sauce so you have extra to serve on the side. |
This recipe for Butterscotch Torte is from