Graham Cracker Torte

½ cup butter; softened
1½ cups granulated sugar
5 egg yolks
36 cinnamon graham crackers squares; crushed (about 2¾ cups)
3 tablespoons all-purpose flour
2 teaspoons baking powder
1¼ cups milk
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces
5 egg whites
1 recipe White Frosting
Crystallized ginger
Chopped pecans1. Preheat oven to 350ºF. Grease 15-inch-by-10-inch-by-1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Beat softened butter with electric mixer 30 seconds. Beat in granulated sugar until combines.
2. Beat in 5 egg yolks. Combine graham cracker crumbs with flour, baking powder; stir in milk and vanilla. Beat into butter mixture one-third at a time, on low speed just until combined. Stir pecans; set aside. Wash beaters. In large bowl beat egg whites on medium speed until stiff peaks form gently stir half of the egg whites into graham cracker mixture; fold in remaining egg whites (batter may appear slightly curdled). Spread in pan.
3. Bake in a preheated oven for 25 to 30 minutes or until top springs back when lightly touched. Cool in pan 10 minutes. Invert onto large cooling rack, gently peel off paper. Cool completely. Prepare White Frosting. Cut cake crosswise into 3 equal pieces. Place one piece on plate; frost top with one-third of the frosting. Repeat, stacking layers with remaining cake and frosting. Top with chopped crystallized ginger and pecans. Serve at once or cover and refrigerate up to 8 hours.

Makes 10 servings

White Frosting
½ cup butter; softened
6 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1 to 3 teaspoons milk1. In a bowl beat butter until fluffy. Gradually add 2 cups powdered sugar; beat well. Beat in 3 tablespoons milk and vanilla.
2. Beat in remaining 4 cups powdered sugar. Beat in milk (1 to 3 teaspoons), if needed, until spreading consistency.

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