Nutcracker Torte With Rum Cream

Name: Nutcracker Torte With Rum Cream
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 1 torte, 12 serving(s)
Ingredients: 6 eggs, separated; 1/2 cup granulated sugar; 2 tablespoons vegetable oil; 1 tablespoon rum extract or 1 tablespoon rum; 1/2 cup granulated sugar; 1/4 cup flour; 1 1/4 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 cup finely crushed graham cracker crumbs (about 12 squares); 1 ounce unsweetened baking chocolate, grated; 1 cup finely chopped nuts; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 2 teaspoons rum extract or 2 teaspoons rum; white chocolate curls, if desired, for garnish

Submitted by Rachie P

"I am drawn to this Betty Crocker recipe because of the use of graham cracker crumbs in the cake. Yummmm! (and the sauce helps too!) This is taken from the 2010 Christmas cookbook."

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Ready In:: 1hr 15mins
Ingredients:: 16
Yields:: 1 torte
Serves:: 12

ingredients

Torte
6 eggs, separated
¹⁄₂ cup granulated sugar
2 tablespoons vegetable oil
1 tablespoon rum extract or 1 tablespoon rum
¹⁄₂ cup granulated sugar
¹⁄₄ cup flour
1 ¹⁄₄ teaspoons baking powder
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground cloves
1 cup finely crushed graham cracker crumbs (about 12 squares)
1 ounce unsweetened baking chocolate, grated
1 cup finely chopped nuts
Rum Cream
2 cups heavy whipping cream
¹⁄₂ cup powdered sugar
2 teaspoons rum extract or 2 teaspoons rum
white chocolate curls, if desired, for garnish

directions

Heat oven to 350. Line bottoms of two 8 or 9 inch round pans with foil.
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 c granulated sugar, 1 Tb at a time; continue beating until still and glossy.
In small bowl, beat egg yolks, oil and 1 Tb rum extract on low speed until blended; add 1/2 c granulated sugar, the flour, baking powder, cinnamon and cloves. Beat on medium speed 1 minute.
Fold egg yolk mixture into egg whites. Fold in cracker crumbs, chocolate, and nuts. Pour into pans.
Bake 30-35 minutes or until tops spring back when touched lightly. Immediately turn pans upside down, resting rim of each pan on edges of two other upside down pans. Cool completely; about an hour.
Loosen edge of each cake layer with knife. Turn each pan upside down and hit sharply on countertop to remove cake; remove foil. Cut each cake horizontally in half for a total of 4 layers.
In chilled large bowl, beat all rum cream ingredients on high speed until stiff. Fill cake layers and frost top of torte with rum cream. Sprinkle very lightly with additional cinnamon if desired and garnish with white chocolate curls. refrigerate about 6 hours or until firm. Torte will mellow and become more moist upon resting. Store covered in refrigerator.

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RECIPE SUBMITTED BY

Rachie P

I am a married stay at home mom (former teacher) with two little girls. I enjoy cooking but love baking even more! (My husband certainly doesn't complain!) All the girls in my family and I all enjoy exchanging recipes and trying them out on our families. Taste of Home and Betty Crocker were my original kitchen/recipe resources - now I am a Zaar-aholic! I love trying out new recipes and my family does too! It brings me great joy and is a personal goal of mine to be able to offer a meal or a treat to any guest that comes in my door.

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