Holiday Torte Recipe
Ingredients
| Eggs | 6 , separated | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| 1 tablespoon rum flavoring | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Baking powder | 1 1/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| 1 cup finely chopped nuts or flaked coconut | ||
| Unsweetened chocolate square | 1 , grated | |
| Rum Flavored Whipped Cream | ||
Directions
Line the bottoms of two 9 inch round glass cake dishes with two layers of wax paper.
In a large mixer bowl, beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar and continue beating until stiff peaks form.
In a small mixer bowl, mix together egg yolks, oil and rum flavoring.
Sift together 1/2 cup sugar, flour, baking powder and spices.
Add to egg yolk mixture and beat 1 minute.
Fold egg yolk mixture into egg whites.
Then fold in graham cracker crumbs, nuts and chocolate.
Pour batter into cake dishes.
Microwave one layer at a time 5 minutes 30 seconds to 6 minutes 30 seconds.
Give dish a 1/4 turn during cooking.
Remove from oven and immediately bake second layer.
To remove torte from dish, loosen edges with a knife and invert on a cooling rack.
Remove wax paper and cool to room temperature.
Split tortes in half to make four layers.
Frost layers with rum flavored whipped cream and garnish with chocolate curls.
Chill at least 7 hours before serving.
This allows torte to mellow and become moist.
In a large mixer bowl, beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar and continue beating until stiff peaks form.
In a small mixer bowl, mix together egg yolks, oil and rum flavoring.
Sift together 1/2 cup sugar, flour, baking powder and spices.
Add to egg yolk mixture and beat 1 minute.
Fold egg yolk mixture into egg whites.
Then fold in graham cracker crumbs, nuts and chocolate.
Pour batter into cake dishes.
Microwave one layer at a time 5 minutes 30 seconds to 6 minutes 30 seconds.
Give dish a 1/4 turn during cooking.
Remove from oven and immediately bake second layer.
To remove torte from dish, loosen edges with a knife and invert on a cooling rack.
Remove wax paper and cool to room temperature.
Split tortes in half to make four layers.
Frost layers with rum flavored whipped cream and garnish with chocolate curls.
Chill at least 7 hours before serving.
This allows torte to mellow and become moist.
Chef
