Caramel-Almond Torte
Recipe from Better Homes and Gardens

This dessert recipe is for caramel lovers. It's in the filling, the frosting, and it's drizzled on top.


Caramel-Almond Torte

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Servings: 12 servings
Prep Time: 25 mins
Total Time: 1 hr 50 mins
Related Categories: Birthday Cake, Cake, Christmas Cake, Easter Cakes, Lunch Desserts, Spice Cake
 
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Ingredients
  • 6 
    egg yolks
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  • 1-1/2  cups
    sugar
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  • 1/2  cup
    apple cider or apple juice
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  • 1  teaspoon
    baking powder
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  • 1  teaspoon
    vanilla
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  • 1/2  teaspoon
    ground cinnamon
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  • 6 
    egg whites
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  • 2  cups
    graham cracker crumbs
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  • 1  cup
    ground almonds
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  • 1  recipe
    Caramel Sauce and Caramel Cream Filling (see Recipe Center)
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  • 1  recipe
    Sweetened Whipped Cream (see Recipe Center)
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Directions
1.
Generously grease and flour three 8x1-1/2-inch round baking pans; set aside. In a medium mixing bowl combine egg yolks, 1 cup of the sugar, the apple cider or juice, baking powder, vanilla, and cinnamon. Beat with an electric mixer on medium speed about 3 minutes or until thickened and light.
2.
Thoroughly wash the beaters. In an extra-large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the remaining sugar, beating on high speed until stiff peaks form (tips stand straight).
3.
Fold the egg yolk mixture into the egg white mixture. Fold cracker crumbs and almonds into egg mixture, one-fourth at a time. Divide batter evenly among the prepared pans.
4.
Bake in a 325 degree F oven for 25 to 30 minutes or until top springs back when lightly touched near the center. Cool on wire racks for 10 minutes. Loosen sides; remove cake layers from pans. Cool thoroughly on wire racks.
5.
Place a cake layer on a cake plate; spread with half of the Caramel Cream Filling. Top with second layer; spread with the remaining filling. Top with third layer. Frost the top and sides with the Sweetened Whipped Cream. Drizzle with the remaining Caramel Sauce. Makes 12 servings.
Nutrition information
Calories 490, Total Fat 28 g, Saturated Fat 13 g, Cholesterol 183 mg, Sodium 247 mg, Carbohydrate 54 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin C 0%, Calcium 9%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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