|
|
Contestant: Kelsie Wolfe
Ingredients:
6 eggs, separated
½ cup sugar
2 tablespoons vegetable oil
1 tablespoon rum flavoring
1 teaspoon vanilla
½ cup sugar
¼ cup all-purpose flour
1 ¼ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
1 cup fine graham cracker crumbs (about 12 squares)
1 cup finely chopped pecans
1 square (1 ounce) unsweetened chocolate, grated
Rum-flavored whipped cream:
2 cups whipping cream
½ cup powdered sugar
1 teaspoon ground cinnamon
1 teaspoon rum flavoring
Mix ingredients together in chilled bowl and beat until stiff.
Directions:
Preheat oven to 350°F.
Line bottoms of 2 round pans, 8 or 9x1 ½ inches, with aluminum foil. Beat egg whites in bowl until foamy. Beat in ½ cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. In a separate bowl, beat egg yolks, oil, vanilla, and rum flavoring on low speed until blended. Add ½ cup sugar, flour, baking powder, cinnamon, cloves, and ginger; beat on medium speed 1 minute. Fold egg yolk mixture into egg whites. Fold in cracker crumbs, pecans and chocolate. Pour mixture into pans and bake until top springs back when lightly touched, 30 – 35 minutes. Cool 10 minutes. Loosen edge of layers with a knife; invert pan and hit sharply on table. Cake will drop out, remove foil. Split cake to make 4 layers. Fill layers and frost top of torte with rum-flavored whipped cream and assemble. Garnish with chocolate curls if desired. Refrigerate at least 7 hours before serving.
|
