Candy Bar Torte
Submitted by darina
A three-layer white chocolate torte with melted candy bars folded into buttermilk cake, raspberry jam between layers, and vanilla whipped cream. Elegant enough for any celebration.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
1 hrsThis is the kind of layered torte that looks like it came from a European pastry shop but hides a playful secret: melted white chocolate candy bars stirred right into the batter.
Three tender buttermilk cake layers get stacked with raspberry jam that cuts through the richness, then wrapped in billowy vanilla whipped cream.
The result? A torte with the sophistication of a French patisserie and the fun of a candy aisle.
Separating the eggs and folding in whipped whites gives each layer an airy, melt-on-the-tongue crumb that’s hard to get with a simpler method.
Chef Tips
- Melt the candy bars slowly over low heat with the water, stirring constantly. White chocolate scorches in a heartbeat.
- Let the melted candy mixture cool a full 20 minutes before adding it to the batter, or you’ll scramble the egg yolks.
- For the cleanest layers, chill the cakes before assembling. Cold cake is much easier to stack and frost.
Ingredients
Directions
Reserve half of one candy bar for garnish.
Break up remaining bars.
Heat and stir broken candy and water in a small saucepan over low heat until melted.
Cool 20 minutes. Grease and flour three 9x½ inch round cake pans.
Combine flour, baking powder, and baking soda; set aside.
Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds.
Add the 1½ cups sugar; beat until fluffy. Beat in egg yolks; beat in melted candy.
Add flour mixture and buttermilk alternately to candy mixture, beating after each addition.
Wash beaters thoroughly.
Beat egg whites in another bowl until soft peaks form (tips curl).
Gradually beat in the ¼ cup sugar; beat until stiff peaks form (tips stand straight).
Fold into batter. Divide batter evenly among prepared pans.
Bake in a 350℉ (180℃) F oven for 30 minutes or until a wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks for 10 minutes; remove cakes from pans.
Cool.
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