Butterscotch torte

Butterscotch torte

Ingredients/Components

• graham cracker crumbs - 1 c
• sugar - 1 c
• vanilla - 1 tsp
• chopped nuts - 1/2 c
• flour
• butter - 1/4 c
• water - 1/2 c
• egg yolks - 3 item
• baking powder - 1/2 tsp
• egg whites - 3 item
• whipping cream - 1/2 pt
• almond - 1 tsp
• beaten egg - 1 item
• orange juice - 1/4 c
• Set aside

How to make butterscotch torte:

Mix together egg yolks, sugar, vanilla, almond and baking powder. Set aside. Whip egg whites until very stiff and fold into yolk mixture. Also fold in graham cracker crumbs and nuts. Pour into greased 9 x 13-inch cake pan. Bake at 325° for 30 minutes. Cool. Whip the whipping cream and spread over cool cake.Custard:1 c. light brown sugar1 heaping Tbsp. flour1/4 c. butter1/4 c. orange juice1/2 c. water1 beaten egg Combine all ingredients in double boiler. Cook slowly until thick and smooth. Cool. Spoon lightly over cream on cake. Refrigerate 6 to 8 hours. Custard should always be cool before refrigeration.

Recipe categories: Desserts, Cakes, Low sodium.