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Butterscotch Torte Recipe

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This recipe for Butterscotch Torte is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Torte:
6 egg yolks
1 tsp. baking powder
1 1/2 c. sugar
2 tsp. vanilla
2 c. graham cracker crumbs
1 c. chopped walnuts or pecans
6 egg whites beaten
Middle layer:
1 pint whipping cream
Topping:
1 c. brown sugar
1 T. flour
1/4 c. butter
1/4 c. orange juice
1 beaten egg
1 tsp. vanilla
Directions:
Directions:
With electric mixer, beat egg yolks until creamy. Add sugar, baking powder and vanilla. Beat until sugar is dissolved. Stir in cracker crumbs and nuts. Fold in egg whites. Put in 9 X 13 greased cake pan. Bake at 350° for 30-35 minutes until top springs back when pressed. Don’t overbake. Cool.
Middle layer: Whip one pint of whipping cream. Spread over cooled torte.
Topping:
Mix brown sugar and flour together. Add egg, butter and orange juice. Cook in double boiler until thick. OR microwave in 2 minute increments until thick. Stir well between cooking times in order to work in the butter. Add vanilla. Cool thoroughly. Spread over whipped cream. Refrigerate.

This is best if made ahead at least 2 days.

 

 

 

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