-
1
Make the torte: Preheat the oven to 350u00b0F (175u00b0C). Line the bottom of a 9-inch springform pan with waxed or parchment paper.
-
2
Grind the chopped nuts and spices in a food processor using on and off turns until finely ground but not pasty. (If you start with whole nuts, you'll need to process for a longer time and will get a pasty mixture.)
-
3
Beat egg yolks in a large bowl using an electric mixer until light and fluffy, about 4 mins, Add the sugar and vanilla and beat until well blended, another 2-3 mins. Stir the ground nuts into the mixture.
-
4
Beat egg whites in another bowl with cleaned beaters until stiff peaks form. Fold 1/2 cup of eggs whites into nut mixture to lighten. Gently fold in the remaining egg whites.
-
5
Transfer the batter to the prepared pan and bake until a knife/cake tester inserted in the center comes out clean, about 30-35 mins. Cool for 5 mins, then run a thin knife around the edges and release the sides of the pan. Cool to room temperature. (The center of the cake will sink.) (The cake can be made a day ahead. Cover and store at room temperature.)
-
6
Make the pumpkin-caramel sauce: Melt the butter in a heavy sauce pan with high sides over medium heat. Add the sugar and stir constantly until the mixture is a deep amber color (8-10 mins).
-
7
Remove the pan from the heat and slowly add the cream. Be careful as the mixture will bubble and rise. Place the pan on medium-low heat and stir until the mixture is smooth, about 5 mins.
-
8
Add the pumpkin and stir until smooth. Add salt to taste. Cool to room temperature. (Can be made 2 days ahead. Store in the fridge and bring back to room temperature when using.)
-
9
Make the roasted fruit: Preheat the oven to 375u00b0F (190u00b0C). Toss the fruits with the lemon juice, spices and butter. Place in a shallow layer on a baking sheet lined with parchment paper. Bake in the preheated oven until the fruit is soft and golden, about 30-35 mins, turning the fruit after 15 mins with a spatula and checking to see it doesn't burn. Cool to room temperature on the sheet.
-
10
Assemble: Pour a thin layer of pumpkin-caramel sauce over the cake. Layer the roasted fruit over the caramel. Whip cream in a cold bowl with sugar and vanilla until soft peaks form. Spread on top of the cake. Drizzle with more caramel sauce and garnish with walnut/pecan halves. (You will have leftover sauce depending on how much you use. Reserve to spoon later over ice cream/crepes/waffles/pudding/pound cake).
