Caramel Pumpkin Torte
An ideal dessert for fall and winter holiday meals, this incredible layered pumpkin cake, drizzled with rich caramel, also makes a delicious dessert all year-round.
6 large egg yolks
1 (15-can) can pumpkin
1 1/2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice
6 large egg whites
3/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup chopped pecans
1/2 cup chopped pitted dates
3/4 cup buttery cracker crumbs
1/2 cup caramel sauce - divided use
Cream Cheese Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
- Preheat oven to 350°F (175°C). Grease 2 (8-inch) round cake pans; set aside.
- Beat egg yolks, pumpkin, vanilla, and pumpkin pie spice in small bowl.
- Beat egg whites with cream of tartar at high speed until foamy. Beat in sugar 2 tablespoons at a time until whites are glossy and stand in soft peaks. Fold in egg yolk mixture, pecans, dates and cracker crumbs. Pour into prepared cake pans.
- Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean, 25 to 30 minutes. Cool on wire rack.
- Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks.
- For Cream Cheese Filling: Cream cheese, powdered sugar and 2 tablespoons caramel sauce in small bowl until smooth.
- To Assemble: Place one torte layer on serving plate. Spread with half the cream cheese mixture. Top with second torte layer. Spread with remaining cream cheese mixture. Refrigerate until ready to serve.
- Just before serving, drizzle remaining caramel sauce over top of cake.
Makes 8 to 10 servings.
- Excellent Source: Vitamin A
- Good Source: Dietary Fiber, Protein, Iron and Choline
Nutritional Information Per Serving (1/8 of recipe): Calories: 453; Total Fat: 22g; Saturated fat: 9g; Polyunsaturated fat: 3g; Monounsaturated fat: 7g; Cholesterol: 175mg; Sodium: 369mg; Carbohydrates: 58g; Dietary Fiber: 3g; Protein: 9g; Vitamin A: 8842.7IU; Vitamin D: 34.9IU; Folate: 38.4mcg; Calcium: 83.2mg; Iron: 1.9mg; Choline: 103.6mg
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).