LAYERED CANDY CANE DESSERT
This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. -Dawn Kreuser, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.
Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER PECAN ICE CREAM TORTE
A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.
Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
PECAN TORTE
This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 203mg sodium, Carbohydrate 60g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
PECAN TORTE
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
- Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
- Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.
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.
FOUR LAYER DELIGHT
This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).
Provided by JTEXAS
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
- Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
- In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
- Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g
DOBOSH TORTE (SEVEN LAYER TORTE)
A friend shared this recipe with me it's from the Maida Heatter's Book of Great Desserts. It makes a nice Holiday or dinner party dessert
Provided by Steve P.
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
- Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
- Sprinkle with flour.
- Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
- On the floured area trace a 9-inch circle.
- (Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
- Set aside.
- Place rack in the center of the oven and preheat to 450 degrees.
- In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
- Reduce speed and gradually add sugar.
- Increase speed to high again and beat for 5 minutes or until very thick.
- Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
- Mix in the lemon juice and remove from the mixer.
- (The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
- Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
- Then fold in a few large spoonfuls three or four times til the mixture lightens.
- Gently fold in the remaining whites.
- With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
- Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand.
- Make it thin, but do not leave any holes in it.
- A 1/4- inch thickness should give you seven layers.
- Do not make the edges too thin.
- Follow the lines closely, but don't worry, the edges can be trimmed later.
- Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
- If the layers are thicker than mine are, they will take longer to bake.
- If they are not baked long enough they will stick to the foil or paper.
- Repeat with remaining layers.
- If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
- When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
- Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
- (Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
- When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
- Cooled layers may be trimmed to even the edges.
- Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
- Cut around with a small sharp knife and then cut with scissors.
- FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
- Remove from heat, stir until smooth, and set aside to cool completely.
- In small bowl of electric mixer cream the butter.
- Add vanilla and egg yolks and beat well.
- Add sugar and cooled chocolate.
- Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
- Place four strips of wax paper around the outer edges of a cake plate.
- Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
- If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
- Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
- Continue icing the layers, stacking them as evenly as possible.
- Spread the remaining chocolate smoothly around the sides first and then over the top.
- Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
- Store in refrigerator and serve cold.
- NOTES:If you use baking pan liner paper it must be buttered and flourd for this recipe or the layers will stick to it.
- This is a very firm cake; use a sharp heavy knife for serving.
- Dobosh Torte may be made a day ahead, or it may be frozen.
- For a variation you can put cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.
Nutrition Facts : Calories 467.7, Fat 30.1, SaturatedFat 17.5, Cholesterol 232.2, Sodium 209.8, Carbohydrate 48.5, Fiber 3.4, Sugar 36, Protein 8.3
ELEGANT CHEESE TORTE
Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 24-30 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.
Nutrition Facts :
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
More about "layered pecan torte recipes"
PECAN TORTE WITH BOURBON WHIPPED CREAM – LEITE'S CULINARIA
From leitesculinaria.com
TORTE RECIPES
From allrecipes.com
PECAN TORTE WITH BUTTERSCOTCH TOPPING RECIPE | BON APPéTIT
From bonappetit.com
2.5/5 (27)Estimated Reading Time 7 minsServings 8Published Oct 16, 2018
FLOURLESS CHOCOLATE TORTE – WELLPLATED.COM
From wellplated.com
EASY CHOCOLATE TORTE - BAKE OR BREAK
From bakeorbreak.com
LAYERED CHOCOLATE PUDDING DESSERT - THE PIONEER WOMAN
From thepioneerwoman.com
KENTUCKY CHEESE TORTE - A WELL SEASONED KITCHEN
From seasonedkitchen.com
EASY LAYERED PISTACHIO DESSERT RECIPE | THE RECIPE CRITIC
From therecipecritic.com
OUR MOST ELEGANT TORTE RECIPES - TASTE OF HOME
From tasteofhome.com
SARAH FRITSCHNER’S CHEESE TORTE | EDIBLE KENTUCKY & SOUTHERN …
From ediblekentucky.ediblecommunities.com
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
BUTTER PECAN TARTLETS RECIPE | LAND O’LAKES
From landolakes.com
MOCHA PECAN TORTE - BETTER HOMES & GARDENS
From bhg.com
You'll also love