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Candy Bar Torte

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 each white chocolate
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½ cup water
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2 ¼ cups cake flour
sifted
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2 teaspoons baking powder
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¼ teaspoon baking soda
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1 cup butter
or margarine
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1 ½ cups sugar
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4 each egg yolks
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1 cup buttermilk
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4 each egg whites
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¼ cup sugar
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1 jar raspberry jam
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1 ½ cups heavy whipping cream
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¼ cup powdered sugar
sifted
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
3 each white chocolate
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118 ml water
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532 ml cake flour
sifted
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1E+1 ml baking powder
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1.3 ml baking soda
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237 ml butter
or margarine
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355 ml sugar
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4 each egg yolks
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237 ml buttermilk
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4 each egg whites
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59 ml sugar
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1 jar raspberry jam
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355 ml heavy whipping cream
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59 ml powdered sugar
sifted
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2.5 ml vanilla extract
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 409g (14.4 oz)
Amount per Serving
Calories 138252% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 50g 251%
Trans Fat 0g
Cholesterol 247mg 82%
Sodium 463mg 19%
Total Carbohydrate 53g 53%
Dietary Fiber 1g 5%
Sugars g
Protein 21g
Vitamin A 55% Vitamin C 2%
Calcium 20% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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