1 hr 10 mins
I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.
My Private Note
Units: US | Metric
- 6 eggs, separated
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups graham cracker crumbs
- 1 cup finely chopped pecans
- 1 teaspoon baking powder
Topping or Filling
- 1Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
- 2In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
- 3In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
- 4Add vanilla and mix well.
- 5Combine cracker crumbs, nuts and baking powder.
- 6Fold in egg yolk mixture.
- 7Gradually fold in egg whites.
- 8Pour equally into prepared pans.
- 9Bake at 325°F for 20-25 minutes or until lightly browned.
- 10Cool for 10 minutes before removing from pans to wire racks.
- 11Topping: Combine brown sugar, flour and salt in saucepan.
- 12Stir in orange juice and water until smooth; bring to a boil.
- 13Reduce heat; cook and stir for 2 minutes or until slightly thickened.
- 14Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
- 15(Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
- 16Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
- 17Cool completely.
- 18Assembly In a mixing bowl, beat cream until soft peaks form.
- 19Beat in confectioners sugar until stiff.
- 20Place one cake layer on a serving plate; spread with one third of the whipped cream.
- 21Repeat layers twice.
- 22The whipped cream is only on the tops of the cakes- not on the sides.
- 23Drizzle some of the topping over cake.
- 24Serve remaining topping with cake.
- 25Refrigerate leftovers.
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Nutritional Facts for Butterscotch Torte
Serving Size: 1 (152 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 518.4
- Calories from Fat 263
- Total Fat 29.2 g
- Saturated Fat 13.2 g
- Cholesterol 173.0 mg
- Sodium 205.8 mg
- Total Carbohydrate 60.0 g
- Dietary Fiber 1.2 g
- Sugars 50.6 g
- Protein 6.4 g