Butterscotch Torte Recipe

Name: Butterscotch Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs,; 1-1/2 cups sugar; 2 teaspoons vanilla extract; 2 cups graham cracker crumbs; 1 cup finely chopped nuts; 1 teaspoon baking powder; 1 cup packed brown sugar; 1 tablespoon all-purpose flour; Dash salt; 1/4 cup orange juice; 2 tablespoons water; 1 egg, lightly beaten; 1/4 cup butter, cubed; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 1/4 cup confectioners' sugar

Servings: persons

6 eggs,
1-1/2 cups sugar
2 teaspoons vanilla extract
2 cups graham cracker crumbs
1 cup finely chopped nuts
1 teaspoon baking powder
1 cup packed brown sugar
1 tablespoon all-purpose flour
Dash salt
1/4 cup orange juice
2 tablespoons water
1 egg, lightly beaten
1/4 cup butter, cubed
1 teaspoon vanilla extract
2 cups heavy whipping cream
1/4 cup confectioners' sugar

1
Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes.
2
In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture.
3
In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
4
Pour into prepared pans. Bake at 325u00b0 for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
5
For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring.
6
In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form.
7
Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.

1345

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 eggs,, 1-1/2 cups sugar, 2 teaspoons vanilla extract, 2 cups graham cracker crumbs, and more.

Yes, Butterscotch Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Torte

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