Butterscotch Torte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Line 3 greased 9" 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 thick and lemon-colored.
  • Add vanilla and mix well.
  • Combine cracker crumbs, nuts and baking powder.
  • Fold in egg yolk mixture.
  • Gradually fold in egg whites.
  • Pour equally into prepared pans.
  • Bake at 325°F for 20-25 minutes or until lightly browned.
  • Cool for 10 minutes before removing from pans to wire racks.
  • Topping: Combine brown sugar, flour and salt in 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.
  • (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.
  • Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
  • Cool completely.
  • Assembly 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 one third of the whipped cream.
  • Repeat layers twice.
  • The whipped cream is only on the tops of the cakes- not on the sides.
  • Drizzle some of the topping over cake.
  • Serve remaining topping with cake.
  • Refrigerate leftovers.
Advertisement