The Realtors 6 Layer Toffee Torte Food

6 LAYER TOFFEE TORTE

Steps:

• Preheat oven to 350:.
• Grease and flour 3, 8 inch cake pans.
• In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
• With mixer on low, beat just until mixed, scraping sides with spatula.
• Add coffee to bowl.
• Increase speed to medium and beat 2 minutes.
• Pour batter into pans.
• Bake 25-30 minutes.
• Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
• While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
• In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
• Cool.
• With serrated knife, cut each cake in two, making 6 thin layers.
• In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
• TO ASSEMBLE CAKE:.
• place 1 layer on plate; spread with 1/2 cup whipped cream.
• Sprinkle with 1/5 of the remaining Heath bar.
• Repeat layers 4 more times.
• Top with last layer of cake.
• Thinly spread whipped cream over top and.
• sides of cake.
• Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
• Refrigerate until ready to serve.

BERRY BLITZ TORTE

Steps:

• Preheat oven to 350º. Lightly grease 2 8" round pans.
• In a medium mixing bowl, cream the butter, sugar, salt, and egg yolks together.
• Beat in vanilla, milk, baking powder, and flour.
• Spread the mixture in the prepared pans. The batter will barely cover the bottom of the pans; that's OK.
• Beat the egg whites until light; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy and somewhat stiff. Do NOT beat until there are stiff points.
• Spread the meringue on the batter in the pans and sprinkle with the almonds, cinnamon and sugar.
• Bake for 30 minutes, until lightly browned.
• Remove from oven and cool in pans for 15 minutes. Loosen edges and gently turn them out onto racks with the meringue on top. If some of the almonds fall off, just sprinkle them back on top.
• Mix pudding, vanilla, and cream together until thick.
• Place one of the cake layers, meringue side up, on a serving plate.
• Spread with all the pastry cream.
• Add a layer of berries.
• Top with second layer, meringue side up.
• Decorate top with berries if desired.
• Serve immediately or refrigerate until serving time.

CAFE CREAM TOFFEE TORTE

Steps:

• Reserve half of chopped candy; bars for topping. Sprinkle remaining chopped candy bars in bottom of an ungreased 10 inch springform pan; set aside.
• Combine coffee ice cram and rum; spread ice cream mixture over candy bar layer. Cover and freeze until firm.
• Arrange pound cake slices over frozen ice cream layer; cover and freeze until firm.
• Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low: cook until chocolate melts, stirring occasionally. Remove from heat, and stir in almonds. Spread mixture over frozen pound cake layer; cover and freeze until firm.
• Combine chocolate ice cream and creme de cacao; spread over frozen chocolate layer. Sprinkle with half of reserved chopped candy bars; cover and freeze until firm.
• Let stand at room temperature 5 minutes before serving . Carefully remove sides of springform pan. Gently pat remaining chopped candy bars onto sides of torte. Serve immediately.

COFFEE - TOFFEE TORTE

Steps:

• For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
• Add 5 tblsps butter, blend until nuts are finely chopped.
• To moisten crumbs, if necessary, blend in 1 tblsp butter.
• Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
• Freeze 15 minutes.
• Bake crust until golden, about 12 minutes.
• Freeze crust.
• For ganache: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Cool to room temperature.
• For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until candy thermometer registers 160F, about 3 minutes.
• Remove bowl from over water.
• Add nutmeg.
• Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat 2 ½ cups cream, liqueur and vanilla in another large bowl until stiff peaks form.
• Fold cream mixture and toffee into egg mixture.
• Spoon half of mousse into crust.
• Drizzle ¼ cup ganache over.
• Using tip of knife, swirl mixtures together.
• Carefully spoon remaining mousse over; smooth top.
• Cover and freeze torte overnight.
• Cover remaining ganache; chill.
• Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted.
• If necessary, let stand until firm enough to pipe.
• Spoon ganache into pastry bag fitted with star tip.
• Run sharp knife around torte pan sides.
• Release pan sides.
• Pipe ganache in lattice design atop torte.
• Pipe ganache in star shapes around border.
• Garnish with almonds.
• Note: This torte can be prepared up to 1 week ahead.
• Freeze until lattice sets, then cover and keep frozen.