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Nut Cracker Sweet Torte

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Ingredients
  Eggs 6 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Salad oil 2 Tablespoon
  Rum flavoring 1 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Cloves 1⁄2 Teaspoon
  Fine graham cracker crumbs 1 Cup (16 tbs)
  Unsweetened chocolate square 1 Ounce, grated (1 square)
  Finely chopped nuts 1 Cup (16 tbs)
  Whipped cream 1⁄2 Cup (8 tbs) (Rum flavored)
Directions

Heat oven to 350°.
Line the bottoms of 2 round layer pans, 8 or 9x1 1/2 inches, with aluminum foil.
In large mixer bowl, beat egg whites until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
In small mixer bowl, blend egg yolks, oil and rum flavoring on low speed.
Add 1/2 cup sugar, the flour, baking powder, cinnamon and cloves; beat 1 minute medium speed.
Fold egg yolk mixture into whites.
Fold in graham cracker crumbs, grated chocolate and chopped nuts.
Pour batter into pans.
Bake 30 to 35 minutes or until top springs back when touched lightly.
Immediately invert pans, resting rims on edges of 2 inverted pans.
Cool completely.
Loosen edges of layers with knife; hit pan sharply on table.
Remove foil from layers.
Split cakes to make 4 layers.
Fill layers and frost top of torte with Rum-flavored Whipped Cream.
If desired, garnish with additional grated chocolate or chocolate curls.
Chill at least 7 hours. (Torte mellows and becomes moist.)

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Nut

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