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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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From Brook Lodge in Michigan. This lodge was owned by the Upjohn Company. A recipe packet was given as a gift to guests who stayed at there. I looked up the lodge on the Internet (beautiful) and it is now open to the public. I got this at a yard sale! This recipe keeps well and may be frozen. The sauce keeps well under refrigeration and is nice on sundaes and parfaits too. Ingredients:
3 eggs, separated |
1 cup sugar |
1 cup graham cracker crumbs, fine |
3/4 cup nuts, chopped |
1/4 teaspoon salt |
1 1/4 cups sugar |
1/2 cup coffee, hot and strong |
1/4 cup evaporated milk |
1/4 teaspoon salt |
Directions:
1. torte:
2. Beat the egg whites until stiff but still moist. Beat the egg yolks until thick and lemon colored; fold into whites.
3. Combine sugar, graham cracker crumbs, nuts and salt and fold in gradually (do not beat) in the combined eggs like angel food cake.
4. Pour into well greased and floured 9 pie pan.
5. Bake in a preheated oven at 325 degrees for 35-40 minutes.
6. Cool in pan and cut into wedges. Top with ice cream and the caramel coffee sauce.
7. caramel coffee sauce:.
8. Put sugar in heavy saucepan; place over medium flame and stir constantly until sugar melts and becomes a golden brown liquid (about 8 minutes).
9. Add coffee slowly stirring well as it steams and bubbles.
10. Boil 5 minutes until syrup is smooth.
11. Remove from heat; cool 2-3 minutes; gradually add evaporated milk and salt beating vigorously.
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