Candy Bar Torte Recipe

Name: Candy Bar Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 each white chocolate; 1/2 cup water; 2 1/4 cups cake flour sifted; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 cup butter or margarine; 1 1/2 cups sugar; 4 each egg yolks; 1 cup buttermilk; 4 each egg whites; 1/4 cup sugar; 1 jar raspberry jam; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar sifted; 1/2 teaspoon vanilla extract

Servings: persons

3 each white chocolate
1/2 cup water
2 1/4 cups cake flour sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup butter or margarine
1 1/2 cups sugar
4 each egg yolks
1 cup buttermilk
4 each egg whites
1/4 cup sugar
1 jar raspberry jam
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar sifted
1/2 teaspoon vanilla extract

1
Reserve half of one candy bar for garnish.
2
Break up remaining bars.
3
Heat and stir broken candy and water in a small saucepan over low heat until melted.
4
Cool 20 minutes.
5
Grease and flour three 9x 1/2 inch round cake pans.
6
Combine flour, baking powder, and baking soda; set aside.
7
Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds.
8
Add the 1 1/2 cups sugar; beat until fluffy.
9
Beat in egg yolks; beat in melted candy.
10
Add flour mixture and buttermilk alternately to candy mixture, beating after each addition.
11
Wash beaters thoroughly.
12
Beat egg whites in another bowl until soft peaks form (tips curl).
13
Gradually beat in the 1/4 cup sugar; beat until stiff peaks form (tips stand straight).
14
Fold into batter.
15
Divide batter evenly among prepared pans.
16
Bake in a 350F (180C) F oven for 30 minutes or until a wooden toothpick inserted in centers comes out clean.
17
Cool in pans on wire racks for 10 minutes; remove cakes from pans.
18
Cool.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 3 each white chocolate, 1/2 cup water, 2 1/4 cups cake flour sifted, 2 teaspoons baking powder, and more.

Yes, Candy Bar 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.

Candy Bar Torte

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