Holiday Rum Torte Recipes

Steps:

• In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

Steps:

• Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder. Melt 1 pound chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 ounces chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set. (Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

Steps:

• Cake:
• Position rack in center of oven and preheat to 325°F
• Prepare a 12-cup Bundt® pan with flour and oil spray.
• Using an electric mixer beat all ingredients in a large bowl for 2 minutes.
• Transfer batter to prepared pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean.
• Cool in pan for 20 minutes.
• Invert cake onto platter and carefully remove from pan.
• Allow cake to cool completely.
• Rum Glaze:
• Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
• Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes.
• Remove from heat and whisk in rum.
• Cool glaze completely.
• Drizzle glaze evenly over cooled cake and serve.

Steps:

• To make pastry: Sift flour, add butter and mix like pie dough.
• Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
• Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
• Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
• Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
• Using the same method, roll out the 2nd portion of dough.
• Spread both cans of fruit over the 2nd layer of dough.
• Roll out 3rd portion of dough and place over the apricot filling. Bake at 350°F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
• Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.

Steps:

• Preheat oven to 350°. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts. , In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally. , In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth., To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.