Caramel Nut Torte

Name: Caramel Nut Torte
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters apple cider or juice; 2 Tbsps apple cider or juice, divided; 1 teaspoons baking powder; 59 milliliters packed brown sugar; 3 Tbsps butter; 2 teaspoons cornstarch; 113 grams cream cheese, softened; 3 Egglands Best® Eggs, separated; 237 milliliters graham cracker crumbs; 118 milliliters ground almonds; 0 teaspoons ground cinnamon; 118 milliliters heavy whipping cream; 1 Tbsp sugar; 0 teaspoons vanilla extract

If you have about 50 minutes to spend in the kitchen, Caramel Nut Torte might be an awesome lacto ovo vegetarian recipe to try. One serving contains 379 calories, 8g of protein, and 27g of fat. This recipe serves 6. A mixture of apple cider, cream cheese, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a very affordable dessert.

Instructions

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.

Ingredients you will need

Cooking Spray

Egg Yolk

Equipment you will use

Baking Paper

Baking Pan

Bowl

Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks.

Ingredients you will need

Baking Powder

Cinnamon

Vanilla

Cider

Sugar

Egg Yolk

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.

Ingredients you will need

Egg Whites

Almonds

Sugar

Equipment you will use

Bowl

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.

Equipment you will use

Oven

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.

Ingredients you will need

Brown Sugar

Corn Starch

Butter

Cider

Egg Yolk

Equipment you will use

Sauce Pan

Frying Pan

In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth.

Ingredients you will need

Caramel Sauce

Cream Cheese

Equipment you will use

Bowl

Spread over one cake; top with remaining cake.

Ingredients you will need

Spread

Add remaining cider to remaining caramel sauce to achieve drizzling consistency.

Ingredients you will need

Caramel Sauce

Cider

Beat cream until it begins to thicken.

Ingredients you will need

Cream

Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake.

Ingredients you will need

Vanilla

Sugar

Drizzle with caramel sauce.

Ingredients you will need

Caramel Sauce

Equipment

Ingredients

Servings:

59milliliters

apple cider or juice 2Tbsps

apple cider or juice, divided 1teaspoons

baking powder 59milliliters

packed brown sugar 3Tbsps

butter 2teaspoons

cornstarch 113grams

cream cheese, softened 3

Eggland's Best® Eggs, separated 237milliliters

graham cracker crumbs 118milliliters

ground almonds 0teaspoons

ground cinnamon 118milliliters

heavy whipping cream 1Tbsp

sugar 0teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.