Decadent Butterscotch Torte with Homemade Caramel Sauce

Butterscotch Torte

Prepare to delight your taste buds with this delectable Butterscotch Torte, a show-stopping dessert that’s perfect for any occasion, especially Easter. Originally featured in the April 2001 issue of Taste of Home, this triple-layer cake is renowned for its rich flavors and luscious caramel sauce. The cakes should ideally be made a day ahead to allow the flavors to meld and develop their full potential. With its impressive presentation and irresistible taste, this dessert is sure to be a hit at your next gathering. Just a little tip: be mindful of your dinner portions because you’ll definitely want to save room for this scrumptious treat!

Ingredients

For the Cake:

• 6 large eggs
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups graham cracker crumbs
• 2 cups finely chopped pecans
• 1 teaspoon baking powder
• 1 cup brown sugar, packed
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 large egg, beaten
• 1/4 cup unsalted butter, melted

For the Topping:

• 1 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup orange juice
• 1/2 cup water
• 1 large egg, beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup confectioners’ sugar

Instructions

Preparation:

1. Prepare the Pans: Preheat your oven to 325°F (163°C). Line three 9-inch round baking pans with waxed paper, then grease the paper generously. Set aside.

2. Whip Egg Whites: In a small mixing bowl, use an electric mixer to beat the egg whites on high speed until stiff peaks form. Set the bowl aside.

3. Mix Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks and granulated sugar together until the mixture becomes thick and lemon-colored.

4. Add Vanilla: Mix in the vanilla extract until well combined.

5. Combine Dry Ingredients: In a separate bowl, mix the graham cracker crumbs, chopped pecans, baking powder, and salt.

6. Fold in Egg Yolk Mixture: Gently fold the graham cracker mixture into the egg yolk mixture until evenly combined.

7. Incorporate Egg Whites: Gradually fold in the beaten egg whites, being careful to maintain as much of the airiness as possible.

8. Bake the Cakes: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 20 to 25 minutes, or until the cakes are lightly browned and a toothpick inserted into the center comes out clean.

9. Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Topping:

1. Make the Caramel Sauce: In a medium saucepan, combine the brown sugar, flour, and salt. Stir in the orange juice and water until smooth. Bring the mixture to a boil over medium heat.

2. Thicken the Sauce: Reduce the heat and cook, stirring constantly, for 2 minutes, or until the mixture begins to thicken slightly.

3. Temper the Egg: Carefully stir some of the hot mixture into the beaten egg, then slowly return this tempered egg mixture to the saucepan, stirring constantly to avoid scrambling the eggs. Continue cooking and stirring until the mixture is nearly boiling.

4. Finish the Sauce: Reduce the heat and cook for an additional 1 to 2 minutes, but do not allow it to boil. Remove from the heat and stir in the butter and vanilla extract. Allow the sauce to cool completely.

Whipped Cream:

1. Beat the Cream: In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the confectioners’ sugar and continue beating until stiff peaks form.

Assembly:

1. Layer the Cake: Place one layer of the cake on a serving plate. Spread one-third of the whipped cream over the top.

2. Repeat Layers: Add the second layer of cake and spread with another third of the whipped cream. Place the final layer on top and spread with the remaining whipped cream. Note that the whipped cream should only be spread on the tops of the cakes, not the sides.

3. Drizzle with Caramel: Drizzle some of the cooled caramel sauce over the top of the cake. Serve the remaining caramel sauce alongside the cake.

4. Chill: Refrigerate any leftovers. The cake is best served chilled and will keep well in the refrigerator for several days.

Cooking Time:

Enjoy the decadent layers of this Butterscotch Torte, with its smooth caramel and rich flavor profile, making it a memorable dessert that’s sure to impress all your guests! 🍰✨