Caramel For Three Nut Torte Recipes

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THREE-NUT TORTE



Three-Nut Torte image

Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Unsalted butter, for pans
All-purpose flour, for pans
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
3/4 cup finely ground toasted walnuts
1/2 cup finely ground toasted hazelnuts
1/2 cup finely ground toasted blanched almonds
3 ounces bittersweet chocolate, finely chopped or grated
1 tablespoon finely grated orange zest
1/2 teaspoon baking powder
1/4 teaspoon salt
Praline Buttercream
Chocolate Ganache for Three-Nut Torte

Steps:

  • Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
  • Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
  • Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
  • Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.

CARAMEL NUT TORTE



Caramel Nut Torte image

"The full-size version of this recipe caught my eye many years ago because it uses apple cider," shares Karla Stichter of New Paris, Indiana. "My father has a small orchard and we all help pick, wash and sort the apples before they're pressed into cider. We all love this delicious cake."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 18

3 large eggs, separated
1/4 cup apple cider or juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2/3 cup sugar, divided
1 cup graham cracker crumbs
1/2 cup ground almonds
CARAMEL SAUCE:
1/4 cup packed brown sugar
1-1/2 teaspoons cornstarch
3 tablespoons butter
2 tablespoons plus 2 teaspoons apple cider or juice, divided
4 ounces cream cheese, softened
FROSTING:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla extract

Steps:

  • Line two 6-in. round baking pans with parchment; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks. , 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., 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., 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., In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over 1 cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency., Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.

Nutrition Facts : Calories 468 calories, Fat 28g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 276mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

CARAMEL FOR THREE-NUT TORTE



Caramel for Three-Nut Torte image

Crunchy, sweet caramel makes the perfect topping for our Three-Nut Torte or a rich Dobos Torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 3

Unsalted butter, for baking sheet
1/2 cup sugar
3 tablespoons water

Steps:

  • Butter a baking sheet or line it with a Silpat (a French baking mat). Bring sugar and the water to a boil in a small, heavy saucepan, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking, without stirring, until caramel is dark amber, swirling pan to color evenly. Remove from heat.
  • Immediately pour caramel onto prepared baking sheet. Let sit until hardened and completely cool; coarsely chop. Store in an airtight container at room temperature until ready to use, up to 1 day.

X-TREME CHOCOLATE DOUBLE-NUT CARAMEL LADYFINGER TORTE RECIPE COURTESY SOUTHERN LIVING MAGAZINE



X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte Recipe courtesy Southern Living Magazine image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 10

1 1/2 cups semisweet chocolate morsels
2 (3-ounce) packages ladyfingers
1 (13-ounce) jar hazelnut spread
20 individually wrapped caramel candies
2 1/3 cups whipping cream
1 1/2 cups chopped pecans
1/3 cup confectioners' sugar plus 2 tablespoons
1 (8-ounce) package cream cheese, softened
2 tablespoons crème de cacao
3 (1-ounce) semisweet chocolate baking squares

Steps:

  • Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
  • Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
  • Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
  • Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.
  • Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
  • Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.

CHOCOLATE DOUBLE NUT CARAMEL LADYFINGER TORTE (NO BAKE)



Chocolate Double Nut Caramel Ladyfinger Torte (No Bake) image

This is an absolute fantastic extreme chocolate no-bake dessert that is wonderful to serve at a dinner party or a get together as you can prepare this up to a day in advance and chill. Plan ahead--this needs to chill for a minimum of 3 hours before serving. Cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups semi-sweet chocolate chips
2 (3 ounce) packages ladyfingers
1 (13 ounce) jar nutella, hazelnut spread
20 caramels, wrapped
1/3 cup whipping cream (unwhipped)
1 1/2 cups chopped pecans
1/3 cup confectioners' sugar (for a sweeter taste use 1/2 cup)
1 (8 ounce) package cream cheese, softened
2 tablespoons Creme de Cacao (can add a tablespoon more)
2 cups whipping cream (unwhipped)
3 (1 ounce) semi-sweet chocolate baking squares
3 tablespoons confectioners' sugar (or to taste)

Steps:

  • Prepare a 9-inch springform baking pan.
  • Microwave chocolate chips on HIGH until melted, stirring every 30 seconds; cool 5 minutes and set aside.
  • Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
  • Line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
  • Spread the Nutella spread evenly over the ladyfingers on the bottom of the pan.
  • Cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly JUST until melted; remove from heat and stir in chopped pecans until coated.
  • Spoon the caramel/nut mixture evenly over the Nutella spread in the pan.
  • In a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the Creme de Cacao; beat until blended, then add in the melted chocolate chips.
  • Beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
  • Shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
  • Chill for 3 hours before serving.
  • Delicious!

CARAMEL CAKE WITH CARAMEL NUT FROSTING



Caramel Cake with Caramel Nut Frosting image

This recipe makes a three-layer cake with a caramel and nut frosting.

Provided by Pat Dukes

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 30

Number Of Ingredients 14

½ cup butter
1 ¼ cups white sugar
4 eggs
2 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 pinch salt
½ cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
  • Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
  • Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
  • Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Cholesterol 45.4 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 146.4 mg, Sugar 30.2 g

CARAMEL-NUT TART



Caramel-Nut Tart image

Provided by Sarah Patterson Scott

Categories     Mixer     Dessert     Bake     Thanksgiving     Almond     Cashew     Pine Nut     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Crust:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup powdered sugar
1/4 teaspoon salt
1 large egg, separated
1 tablespoon heavy whipping cream
1 1/2 cups all purpose flour
Filling:
1 cup sugar
1/4 cup water
1/4 cup orange juice
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon honey
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup roasted unsalted cashews (about 2 1/2 ounces)
1/2 cup pine nuts (about 2 1/2 ounces), lightly toasted
1/2 cup walnut pieces (about 2 1/2 ounces), lightly toasted

Steps:

  • For crust:
  • Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend. Add egg yolk and cream; beat until smooth. Add flour and beat just until dough comes together. Turn dough out onto lightly floured surface and knead briefly to combine. Gather dough into ball; flatten into disk. Wrap in plastic and freeze until firm, about 15 minutes.
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inchdiameter tart pan with removable bottom. Gently fit dough into pan, trimming all but 1/2 inch of overhang. Fold overhang in, forming double-thick sides. Pierce bottom of crust all over with fork. Freeze 30 minutes.
  • Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil with beans. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
  • Meanwhile, whisk egg white in small bowl until thick and foamy.
  • Brush hot crust lightly with some beaten egg white and place on rack to cool. Maintain oven temperature.
  • For filling:
  • Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes. Remove from heat and pour in juice, then cream. Whisk over low heat until smooth. Whisk in butter, honey, orange peel, vanilla, and salt. Stir in cashews, pine nuts, and walnuts.
  • Pour filling into crust. Bake tart until filling is bubbling thickly all over, about 22 minutes. Cool tart completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil and store at room temperature.
  • Cut tart into wedges and serve.

CARAMEL NUT TART



Caramel Nut Tart image

Categories     Milk/Cream     Chocolate     Nut     Dessert     Bake     Vegetarian     Kid-Friendly     Pecan     Walnut     Fall     Honey     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 12

all-butter pastry dough
3 cups pie weights or raw rice for weighting shell
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups walnuts (about 6 ounces)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/2 cup honey
1/2 cup heavy cream
2 ounces fine-quality bittersweet chocolate (not unsweetened)
Accompaniments:
ginger ice cream
cinnamon nutmeg tuiles

Steps:

  • Preheat oven to 400°F.
  • Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
  • Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
  • Reduce temperature to 350°F.
  • Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
  • Serve caramel tart chilled or at room temperature with ice cream and tuiles.

CARAMEL COFFEE NUT TORTE



Caramel Coffee Nut Torte image

From Brook Lodge in Michigan. This lodge was owned by the Upjohn Company. A recipe packet was given as a gift to guests who stayed at there. I looked up the lodge on the Internet (beautiful) and it is now open to the public. I got this at a yard sale! This recipe keeps well and may be frozen. The sauce keeps well under refrigeration and is nice on sundaes and parfaits too.

Provided by Oolala

Categories     Dessert

Time 1h

Yield 1 pie/torte, 8 serving(s)

Number Of Ingredients 9

3 eggs, separated
1 cup sugar
1 cup graham cracker crumbs, fine
3/4 cup nuts, chopped
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup coffee, hot and strong
1/4 cup evaporated milk
1/4 teaspoon salt

Steps:

  • torte:
  • Beat the egg whites until stiff but still moist. Beat the egg yolks until thick and lemon colored; fold into whites.
  • Combine sugar, graham cracker crumbs, nuts and salt and fold in gradually (do not beat) in the combined eggs like angel food cake.
  • Pour into well greased and floured 9" pie pan.
  • Bake in a preheated oven at 325 degrees for 35-40 minutes.
  • Cool in pan and cut into wedges. Top with ice cream and the caramel coffee sauce.
  • caramel coffee sauce:.
  • Put sugar in heavy saucepan; place over medium flame and stir constantly until sugar melts and becomes a golden brown liquid (about 8 minutes).
  • Add coffee slowly stirring well as it steams and bubbles.
  • Boil 5 minutes until syrup is smooth.
  • Remove from heat; cool 2-3 minutes; gradually add evaporated milk and salt beating vigorously.

Nutrition Facts : Calories 375.9, Fat 10.1, SaturatedFat 2, Cholesterol 72, Sodium 317.2, Carbohydrate 68.5, Fiber 1.4, Sugar 60.1, Protein 5.9

DEVIL'S FOOD CARAMEL TORTE



Devil's Food Caramel Torte image

My family calls this festive dessert "turtle cake" because of the delectable candy bits in the moist cake layers and the gooey-good filling. It's an impressive-looking cake but quite easy to make, as you'll see from the recipe.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

1 package devil's food cake mix (regular size)
1 cup buttermilk
1/2 cup canola oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional

Steps:

  • Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies., Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving.

Nutrition Facts : Calories 643 calories, Fat 36g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 502mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.

SALTED CARAMEL CHOCOLATE TORTE



Salted caramel chocolate torte image

Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate

Provided by James Martin

Categories     Dessert

Time 2h

Number Of Ingredients 10

175g digestive biscuits
85g butter, melted
397g can caramel (we used Carnation caramel)
1 tsp sea salt, plus extra to serve
300g plain chocolate (70% solids), broken into chunks
600ml tub double cream
25g icing sugar
2 tsp vanilla extract
salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury's or Marks & Spencer)
single cream, to serve (optional)

Steps:

  • Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
  • Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
  • Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
  • Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
  • Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
  • Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

Nutrition Facts : Calories 925 calories, Fat 69 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 61 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.27 milligram of sodium

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From egglandsbest.com


NUT TORTE CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Mix nuts and baking powder together. Set aside. Combine egg yolks and sugar until lemon in color. Add vanilla and brandy, if desired. Fold in nuts until well mixed. Beat egg whites until stiff. Fold in gently until no whites show. Pour into well floured 2 or 3 cake pans. Bake at 300 degrees until golden brown, 30-45 minutes.
From therecipes.info


BEST CHOCOLATE CARAMEL PECAN TORTE RECIPES - FOOD NETWORK
2009-10-26 Divide evenly among prepared pans; sprinkle pecans over tops. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 30 to 35 minutes.
From foodnetwork.ca


FIG AND CARAMEL NUT TART RECIPE | FOOD & WINE
Tart Crust. 1 ½ cups all-purpose flour (about 6 3/8 ounces), plus more for measuring cup ; 10 tablespoons cold unsalted butter (5 ounces), cut into 1/2-inch pieces
From foodandwine.com


CHOCOLATE PECAN CARAMEL TORTE RECIPE | LEITE'S CULINARIA
2007-10-21 Make the pecan-caramel layer. Place the chopped pecans in a bowl. Heat the brown sugar, butter, and salt in a small heavy saucepan until the sugar dissolves. Add 1/2 cup cream. Heat to a boil and simmer until the caramel thickens enough to …
From leitesculinaria.com


KONA MACADAMIA-CARAMEL TORTE RECIPE | MYRECIPES
Press 2/3 of the pastry over the bottom and sides of a 1 1/2-inch-deep, 9-inch-wide round cake pan with removable rim. Cover and chill. Roll remaining pastry between 2 sheets of waxed paper into a 9-inch-wide round. Chill flat. Step 4. Meanwhile, pour remaining 2 cups sugar into a 10- to 12-inch nonstick frying pan.
From myrecipes.com


CARAMEL NUT TORTE | TORTE RECIPE, CAKE RECIPES, DESSERTS
Jan 16, 2013 - "The full-size version of this recipe caught my eye many years ago because it uses apple cider," shares Karla Stichter of New Paris, Indiana. "My father has a small orchard and we all help pick, wash and sort the apples before they're pressed into cider. We all love this delicious cake."
From pinterest.com


HUNGARIAN DOBOS TORTA (SEVEN-LAYER SPONGE CAKE) RECIPE
2021-08-24 Melt the semisweet and unsweetened chocolates in a microwaveable bowl, stirring often. Set aside to cool. In a large bowl, beat the 1 pound of butter on low for 2 minutes, then on medium for 3 minutes, and finally on high for 5 minutes. Place the 5 egg whites and 1 cup sugar in a double boiler over medium heat.
From thespruceeats.com


CARAMEL NUT TORTE RECIPES - TUTDEMY.COM
Steps: Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter.
From tutdemy.com


CARAMEL NUT TORTE RECIPE: HOW TO MAKE IT | TASTE OF HOME
"The full-size version of this recipe caught my eye many years ago because it uses apple cider," shares Karla Stichter of New Paris, Indiana. "My father has a small orchard and we all help pick, wash and sort the apples before they're pressed into cider. We all love this delicious cake."
From preprod.tasteofhome.com


CHOCOLATE-CARAMEL PUMPKIN TORTE RECIPE | TASTE OF HOME
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Set aside. In a large bowl, cream butter and sugar until light and fluffy.
From staging2.tasteofhome.com


CARAMEL TORTE RECIPE - THE COOKING WORLD
Preheat the oven to 170 ºC (325 ºF). Line three or four large baking trays. Put the flour and sugar into a large bowl. Using your fingertips, rub in the butter until it resembles coarse crumbs. In a separate bowl, whip the cream until slightly thickened and stir the egg.
From thecookingworld.com


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