The Realtors 6 Layer Toffee Torte Recipes
6 LAYER TOFFEE TORTE
This is a very showy and tasty cake. If you are not planning to use it all at one time (party or large family) I would recommend replacing the whipped cream frosting with one that will be stable for a longer time but do still add the 1/2 tsp of instant coffee to it. Prep time includes making and assembeling the cake.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350:.
- Grease and flour 3, 8 inch cake pans.
- In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
- With mixer on low, beat just until mixed, scraping sides with spatula.
- Add coffee to bowl.
- Increase speed to medium and beat 2 minutes.
- Pour batter into pans.
- Bake 25-30 minutes.
- Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
- While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
- In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
- Cool.
- With serrated knife, cut each cake in two, making 6 thin layers.
- In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
- TO ASSEMBLE CAKE:.
- place 1 layer on plate; spread with 1/2 cup whipped cream.
- Sprinkle with 1/5 of the remaining Heath bar.
- Repeat layers 4 more times.
- Top with last layer of cake.
- Thinly spread whipped cream over top and.
- sides of cake.
- Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 850.3, Fat 49.3, SaturatedFat 19.8, Cholesterol 138.2, Sodium 745.9, Carbohydrate 97.8, Fiber 3.9, Sugar 59.8, Protein 10.1
THE REALTOR'S 6 LAYER TOFFEE TORTE
Oh, this is good! It's not too complicated to make but tastes like heaven on a plate. Makes a really special dessert that's fancy enough for the holiday table. It takes about an hour to an hour and a half to complete from start to finish. Be sure to bring all the cold ingredients up to room temperature as failure to do so will effect the end result.
Provided by Realtor by day
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease and flour 3, 8 inch cake pans.
- In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula.
- Add coffee to bowl. Increase speed to medium; beat 2 minutes.
- Pour batter into pans. Bake 25-30 minutes.
- Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely.
- While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar.
- In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool.
- With serrated knife, carefully cut each cake in two, making 6 thin layers.
- In another bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
- To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar.
- Repeat layers 4 more times. Top with last layer of cake.
- Thinly spread whipped cream over top and sides of cake.
- Gently press reserved 2/3 of the Heaths onto top and sides of cake.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 575, Fat 32.8, SaturatedFat 19.9, Cholesterol 132.8, Sodium 427.6, Carbohydrate 65.2, Fiber 1.8, Sugar 39.8, Protein 6.7
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