Butterscotch Torte With Butterscotch Sauce |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 18 |
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Light and airy dessert, but rich. Ingredients:
6 egg yolks |
1 1/2 cups sugar |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
1/2 teaspoon baking powder |
2 cups graham cracker crumbs |
1 cup finely chopped pecans |
6 egg whites |
2 cups whipped topping |
1 cup packed brown sugar |
1 tablespoon all-purpose flour |
1/4 cup orange juice |
1/4 cup water |
1 egg, lightly beaten |
1/2 teaspoon vanilla extract |
1/4 cup butter |
Directions:
1. Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
2. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
3. In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
4. Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
5. Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
6. ****Butterscotch Sauce****.
7. In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.
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