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Rum-Cracker Torte

Rum-Cracker Torte

Rum-Cracker Torte

Submitted by: Kelsie Wolfe

Ingredients
Quantity
eggs, separated
6
sugar
1/2 cups
vegetable oil
2 tablespoons
rum flavoring
1 tablespoons
vanilla
1 teaspoons
sugar
1/2 cups
all-purpose flour
1/4 cups
baking powder
1 1/4 teaspoons
ground cinnamon
1 teaspoons
ground cloves
1/2 teaspoons
ground ginger
1 teaspoons
fine graham cracker crumbs (about 12 squares)
1 cups
pecans, finely chopped
1 cups
unsweetened chocolate, grated (1 square)
1 ounces
whipping cream
2 cups
powdered sugar
1/2 cups
ground cinnamon
1 teaspoons
rum flavoring
1 teaspoons
eggs, separated
6
sugar
1/2 cups
vegetable oil
2 tablespoons
rum flavoring
1 tablespoons
vanilla
1 teaspoons
sugar
1/2 cups
all-purpose flour
1/4 cups
baking powder
1 1/4 teaspoons
ground cinnamon
1 teaspoons
ground cloves
1/2 teaspoons
ground ginger
1 teaspoons
fine graham cracker crumbs (about 12 squares)
1 cups
pecans, finely chopped
1 cups
unsweetened chocolate, grated (1 square)
1 ounces
whipping cream
2 cups
powdered sugar
1/2 cups
ground cinnamon
1 teaspoons
rum flavoring
1 teaspoons

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.

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