Three Nut Torte Food

CARAMEL FOR THREE-NUT TORTE

Steps:

• Butter a baking sheet or line it with a Silpat (a French baking mat). Bring sugar and the water to a boil in a small, heavy saucepan, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking, without stirring, until caramel is dark amber, swirling pan to color evenly. Remove from heat.
• Immediately pour caramel onto prepared baking sheet. Let sit until hardened and completely cool; coarsely chop. Store in an airtight container at room temperature until ready to use, up to 1 day.

THREE-NUT TORTE

Steps:

• Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
• In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
• Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
• Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
• Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
• Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.

TWO-NUTS CHOCOLATE TORTE

Steps:

• Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.
• In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.

TRIPLE TREAT TORTE

Steps:

• In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.

DOUBLE NUT TORTE

Steps:

• Place nuts in a food processor and grind until finely ground.
• In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
• In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
• Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
• To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
• Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
• TIP: PAN ROASTING ALMONDS
• Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.

THREE-NUT PIE WITH CRANBERRIES

Steps:

• Preheat oven to 400°F. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Freeze crust until firm, about 15 minutes.
• Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans and continue baking until crust just begins to color, piercing with toothpick if crust bubbles, about 10 minutes. Cool. Maintain oven temperature.
• Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet. Toast nuts until just golden, about 10 minutes. Cool.
• Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla extract and salt to blend in bowl. Stir in toasted nuts and cranberries. Pour filing into prepared crust. Bake until center of filling is set, about 45 minutes. Cool pie completely.

COCONUT FILLED NUT TORTE

Steps:

• In a large mixing bowl, cream shortening and sugar until light and fluffy.
• Add egg whites and extract; mix well.
• Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Fold in nuts.
• Fold in nuts.
• Pour into three greased and floured 9 inch round baking pans.
• Pour into three greased and floured 9 inch round baking pans.
• Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
• Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes; remove from pans to wire racks.
• Cool for 10 minutes; remove from pans to wire racks.
• In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
• In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
• Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
• Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
• Remove from the heat; stir in vanilla.
• Remove from the heat; stir in vanilla.
• Stir in coconut and nuts.
• Stir in coconut and nuts.
• Cool to room temperature.
• Cool to room temperature.
• In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
• In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
• Gradually add confectioners' sugar.
• Gradually add confectioners' sugar.
• Beat in milk until light and fluffy. Spread filling between cake layers.
• Beat in milk until light and fluffy. Spread filling between cake layers.
• Frost top and sides of cake.
• Frost top and sides of cake.
• Garnish with pecans if desired.
• Garnish with pecans if desired.
• Store in the refrigerator.
• Store in the refrigerator.

MOCHA NUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.

RAW DATE NUT TORTE

Steps:

• In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
• In a food processor, combine dates and lemon juice until smooth and creamy.
• Spread the frosting on top of the torte.
• Sprinkle on chopped walnuts (optional).
• May or may not refrigerate before serving. Firmer for cutting if refrigerated.