Caramel Nut Torte

Name: Caramel Nut Torte
Ingredients: 3 large eggs,; 1/4 cup apple cider or juice; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 2/3 cup sugar, divided; 1 cup graham cracker crumbs; 1/2 cup ground almonds; 1/4 cup packed brown sugar; 1-1/2 teaspoons cornstarch; 3 tablespoons butter; 2 tablespoons plus 2 teaspoons apple cider or juice, divided; 4 ounces cream cheese, softened; 1/2 cup heavy whipping cream; 1 tablespoon sugar; 1/4 teaspoon vanilla extract

16 ingredients

6 steps

Ingredients

3 large eggs,
1/4 cup apple cider or juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2/3 cup sugar, divided
1 cup graham cracker crumbs
1/2 cup ground almonds
1/4 cup packed brown sugar
1-1/2 teaspoons cornstarch
3 tablespoons butter
2 tablespoons plus 2 teaspoons apple cider or juice, divided
4 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla extract

Directions

1

Line two 6-in. round baking pans with parchment paper; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks.
2

In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds.
3

Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
4

In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool.
5

In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over one cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency.
6

Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.