 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 14 |
|
This torte has five kinds of nuts, a coconut filling and plenty of cream cheese frosting. Ingredients:
2/3 cup shortening |
1 2/3 cups sugar |
5 egg whites |
1 teaspoon almond extract |
2 1/4 cups flour |
2 1/4 teaspoons baking powder |
1 teaspoon salt |
1 1/4 cups milk |
1/2 cup finely chopped almonds |
1/2 cup finely chopped hazelnuts |
1 (5 ounce) can evaporated milk |
3/4 cup sugar |
6 tablespoons butter, cubed |
3 egg yolks, lightly beaten |
1 teaspoon vanilla extract |
1 1/2 cups flaked coconut |
1/2 cup chopped hazelnuts |
1/2 cup chopped pecans |
1/2 cup chopped walnuts |
3/4 cup butter, softened |
2 (3 ounce) packages cream cheese, softened |
1 teaspoon vanilla extract |
3 cups confectioners' sugar |
2 tablespoons milk |
pecan halves (optional) |
Directions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
2. Add egg whites and extract; mix well.
3. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
4. Fold in nuts.
5. Fold in nuts.
6. Pour into three greased and floured 9 inch round baking pans.
7. Pour into three greased and floured 9 inch round baking pans.
8. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
9. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
10. Cool for 10 minutes; remove from pans to wire racks.
11. Cool for 10 minutes; remove from pans to wire racks.
12. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
13. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
14. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
15. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
16. Remove from the heat; stir in vanilla.
17. Remove from the heat; stir in vanilla.
18. Stir in coconut and nuts.
19. Stir in coconut and nuts.
20. Cool to room temperature.
21. Cool to room temperature.
22. In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
23. In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
24. Gradually add confectioners' sugar.
25. Gradually add confectioners' sugar.
26. Beat in milk until light and fluffy. Spread filling between cake layers.
27. Beat in milk until light and fluffy. Spread filling between cake layers.
28. Frost top and sides of cake.
29. Frost top and sides of cake.
30. Garnish with pecans if desired.
31. Garnish with pecans if desired.
32. Store in the refrigerator.
33. Store in the refrigerator.
|
|