Recipes

Egypt Eve Recipes

Cookbook

Butterscotch Torte

Cake

Recipe detail

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Ingredient list

  • 6 eggs, separated
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup finely chopped nuts
  • 1 teaspoon baking powder
  • TOPPING/FILLING:
  • 1 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1/4 cup orange juice
  • 2 tablespoons water
  • 1 egg, beaten
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream
  • 1/4 cup confectioners\' sugar

Preparation

  1. Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside. In a large mixing bowl, beat egg yolks and sugar until thicken and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans. bake at 325 degrees F for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.
  2. For topping, combine brown sugar, flour and salt in a saucepan. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir some of the hot mixture into beaten egg; return to pan, stirring constantly. Cook and stir until nearly boiling; reduce heat. Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla. Cool completely.
  3. In a mixing bowl, beat cream until soft peaks form. Beat in confectioners\' sugar until stiff. Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.