Pumpkin-Hazelnut Torte

Name: Pumpkin-Hazelnut Torte
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 425 grams can pumpkin (not pumpkin pie mix); 2 eggs; 237 milliliters granulated sugar; 177 milliliters ground hazelnuts or walnuts; 118 milliliters chopped hazelnuts or walnuts; 237 milliliters milk; 177 milliliters powdered sugar; 237 milliliters Reserved pumpkin; 1 teaspoons pumpkin pie spice; 59 milliliters shortening; 1 teaspoons vanilla; 355 milliliters whipping cream; 591 milliliters Original Bisquick® mix

This recipe makes 12 servings with 348 calories, 4g of protein, and 24g of fat each. If 62 cents per serving falls in your budget, Pumpkin-Hazelnut Torte might be an outstanding gluten free and vegetarian recipe to try. If you have milk, reserved pumpkin, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.

Ingredients you will need

Baking Spray

Pumpkin

Cream

All Purpose Flour

Equipment you will use

Oven

In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.

Ingredients you will need

Pumpkin

Equipment you will use

Hand Mixer

Bowl

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove cakes from pans to cooling racks. Cool completely, about 1 hour.

In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.

Ingredients you will need

Pumpkin

Cream

Equipment you will use

Bowl

Place one cake layer, rounded side down, on serving plate.

Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up.

Ingredients you will need

Pumpkin

Spread