VANILLA-PECAN COCONUT TORTE
This is a dramatic and beautiful dessert. I make this when I am invited over to someone's house for a special meal. I take Hersheys Chocolate in a Squeeze bottle and decorate it well just before serving. I also decorate the pedestal just a bit with icing to make it look extra pretty. The Torte is divine. I never have any...
Provided by Lynda Hayes
Categories Other Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Make vanilla cake mix according to directions. Instead of using whole eggs, I like to lighten it up by using 3 egg whites. I pour batter into 2 (two )greased and floured fluted-edge cake pans and bake as directed. Allow to cool. While oven is on, but after you have removed cake, take a baking sheet and spray with vegetable oil and spread 1 Cup of the coconut on it. It will stick together so make sure you spread it out. Put into oven and just as it starts to turn brown on the edges, pull it out and let cool. On another sheet, spray and spread out 3/4 C Pecans and bake for about 10 minutes, just to release flavor. Remove and cool.
- 2. While cake is baking I make a buttercream frosting. Use a large bowl for this. Put into bowl crisco and butter. Add 1/2 bag powdered sugar. Add vanilla. Mix and add a tad of milk to bring frosting together. Mix thoroughly. If you think you will need more icing, add more powdered sugar and add milk again as needed. Refrigerate mixture.
- 3. Remove frosting mixture from fridge 1/2 hr before you are ready to frost cake, and let stand at room temperature. In the mean time, take your baked coconut and mix in a bowl with another 1/4 C coconut that has not been baked, stir together well. In another bowl, take your baked pecans and add another 1/4 C pecans to it and mix together. Turn out your cakes.
- 4. Now we are ready to assemble the cake and decorate. Take a cake pedestal and put about a Tablespoon of frosting in the middle to hold down your cake, then put down your first layer of cake. Add some frosting to the top of it and spread.Do not frost the sides. Add half the mixture of pecans on the top, then add 1/2 the mixture of coconut on top of that. Put your second layer on top of the first one. Do not push down on it. Add frosting to the second layer and spread out. Repeat with pecans and coconut. If you have a few pecans left, stick them around the middle layers where frosting oozes out. Right before serving you can take some Hershey's Syrup and drizzle over top of cake in a back and forth motion. The picture does not show this, because I do it right before serving. Add a dab of whipped cream and enjoy!
WALNUT TORTE WITH COFFEE WHIPPED CREAM
Categories Coffee Nut Dessert Bake Walnut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
- Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING
Make and share this Chocolate Kirsch Torte With Tart Cherry/Cranberry Filling recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 22
Steps:
- Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
- Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
- Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
- Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
- Preparation of Cake:
- Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
- Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
- Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
- Mix until well blended but do not over mix.
- Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
- Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
- Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
- Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
- Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
- Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
- Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
- Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
- Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
- Assembling the cake:
- Place one layer, bottom side up, on a platter.
- Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
- Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
- Top with the remaining whipped cream mixture.
- Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 787.5, Fat 36.7, SaturatedFat 22.6, Cholesterol 138.2, Sodium 604.7, Carbohydrate 114.3, Fiber 4.7, Sugar 81, Protein 8.6
PECAN TORTE
This is a great showpiece and a delight to eat.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Beat egg whites in mixing bowl until medium-stiff peaks form; set aside. Sift together flour and cocoa powder; whisk in ground pecans and set aside.
- In a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan mixture. Spread batter into prepared pans.
- Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. Let cakes cool slightly, then remove from pans to cool completely on wire racks.
- To Make Mocha Cream: Dissolve 1 tablespoon coffee granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled coffee.
- Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 20.9 g, Cholesterol 156.8 mg, Fat 27.7 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 10.9 g, Sodium 47 mg, Sugar 14 g
THREE-LAYER PECAN TORTE WITH WHIPPED HONEY CREAM
Steps:
- Whip egg whites in the bowl of an electric mixer with 1/4 cup sugar until glossy and thick. Transfer to a bowl and set aside. In the same bowl of the electric mixer, beat egg yolks, salt and vanilla until lemon-colored, thick, and ribbons when beaters are lifted, about 10 minutes. Gradually beat in remaining 1/2 cup sugar and continue beating at medium speed for 5 minutes. With a spatula, stir in the flour, 1 cup of the chopped pecans, and the thick meringue. Preheat oven to 300 degrees. Butter and flour three 8-inch cake pans and divide batter between them. Spread batter to level and bake 20 minutes. Cool 10 minutes on a wire rack and turn out of pans onto racks to cool completely. Place one cake layer, upside down, on a cake platter and spread with honey cream. Top with second cake layer, upside down, and spread with honey cream. Top with third layer, upside down, and spread top and sides of cake with remaining honey cream, reserving 1 cup for the garnish. Lightly press remaining chopped pecans around the sides of cake Place reserved honey cream in a pastry bag or zip-lock plastic bag with a small corner discarded. Pipe 10 evenly-spaced mounds on top of the cake, and top each mound with a pecan half, rounded side up. Refrigerate until the honey cream sets up and is firm. To serve, cut into 10 slices between pecan-topped honey cream. Whipped Honey Cream: 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup clover or other light honey 4 large egg whites 2 cups sifted powdered sugar Cream butter until light and fluffy. Blend in honey well. Whip egg whites to soft peaks, then gradually beat in powdered sugar. Fold in creamed butter-honey mixture, and whip until fluffy.
LEMON WHIPPED CREAM TORTE
This recipe features a creamy, refreshing filling in between light layers of moist sponge cake. It's a treat to make for special occasions.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.
Nutrition Facts :
CHOCOLATE BROWNIE TORTE
One rainy day, with nothing on hand but a box of brownie mix, I decided to experiment..the result this easy yummy torte! People will think you spent hours creating this beautiful 4 layer torte, but really ou only spent 1. The thick brownie contrasts beautifully with the mint whipped filling making a perfect dessert!
Provided by Crunchycookie23
Categories Dessert
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Prepare brownies according to box, however pour the mix into two round 8 by 8 cake pans. Make sure you grease the pans, and bake according to box. (Use the time that is on the box for the 8 by 8 pans) The mix isn't supposed to fill the pans completely, just about halfway.
- After taking out the brownies, and letting them cool completely, you can start the whipped filling. Begin by setting a large bowl and the beaters into your freezer for a couple of minutes.
- Pour heavy cream into the chilled bowl and beat on high untill it begins to thicken.
- Add the sugar, the vanilla, and the peppermint extract if desired. Beat the mixture untll, light and fluffy, and resembles whipped cream.
- Remove one brownie from pan, and set on a platter. Thickly cover it with whipped filling, then but the other brownie on top, cover that one too.
- Decorate top with shavened chocolate or mint leaves.
- ENJOY!
Nutrition Facts : Calories 547.6, Fat 32.5, SaturatedFat 10.4, Cholesterol 67.2, Sodium 259.3, Carbohydrate 64.4, Sugar 3.1, Protein 4.5
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