Graham Cracker Torte

Graham Cracker Torte

The simple graham cracker is transformed into an amazing three layer dessert with this recipe.

by 5  people
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Cake, Desserts, Tortes
Recipe from Better Homes and Gardens
SERVINGS
10
PREP TIME
45 mins

Graham Cracker Torte

The simple graham cracker is transformed into an amazing three layer dessert with this recipe.

Graham Cracker Torte
SERVINGS
10
PREP TIME
45 mins
by 5  people
add your rating
add a comment

Related Categories:

Cake, Desserts, Tortes
Ingredients
  • 1/2  cup butter, softened
  • 1 1/2  cups sugar
  • 5   egg yolks
  • 36   cinnamon graham cracker squares, finely crushed (about 2 3/4 cups)
  • 3   tablespoons all-purpose flour
  • 2   teaspoons baking powder
  • 1 1/4  cups milk
  • 1   teaspoon vanilla
  • 1   cup chopped walnuts
  • 5   egg whites
  • 1   recipe White Satin Frosting (see recipe below)
  •  Chopped crystallized ginger and walnuts (optional)
White Satin Frosting
  • 3/4  cup milk
  • 3   tablespoons all-purpose flour
  • 1   cup butter, softened
  • 1 1/2  cups sifted powdered sugar
  • 1   teaspoon vanilla
  • 2 - 2 1/2  cups sifted powdered sugar

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Directions
1. 
Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; line bottom of pan with waxed paper or parchment paper and grease paper. Set aside.
2. 
In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl stir together graham cracker crumbs, flour, and baking powder; stir in milk and vanilla. Beat into butter mixture, about one-third at a time, beating on low speed after each addition just until combined. Stir in walnuts; set aside.
3. 
Wash beaters thoroughly. In a large bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (peaks stand straight). Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining egg whites (batter may appear slightly curdled). Spread batter into the prepared pan. Bake for 25 to 30 minutes or until golden and top springs back when lightly touched. Cool in pan 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
4. 
Prepare White Satin Frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat with remaining cake and frosting. Garnish with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours. Makes 10 servings.
White Satin Frosting
1. 
Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; line bottom of pan with waxed paper or parchment paper and grease paper. Set aside.
2. 
In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl stir together graham cracker crumbs, flour, and baking powder; stir in milk and vanilla. Beat into butter mixture, about one-third at a time, beating on low speed after each addition just until combined. Stir in walnuts; set aside.
3. 
Wash beaters thoroughly. In a large bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (peaks stand straight). Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining egg whites (batter may appear slightly curdled). Spread batter into the prepared pan. Bake for 25 to 30 minutes or until golden and top springs back when lightly touched. Cool in pan 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
4. 
Prepare White Satin Frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat with remaining cake and frosting. Garnish with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours. Makes 10 servings.

nutrition information

Per Serving: cal. (kcal) 773, Fat, total (g) 43, chol. (mg) 189, sat. fat (g) 21, carb. (g) 91, Monosaturated fat (g) 12, Polyunsaturated fat (g) 8, fiber (g) 2, sugar (g) 68, pro. (g) 9, vit. A (IU) 1311.94, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.35, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 586, Potassium (mg) 210, calcium (mg) 151.45, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
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