Harvest Pumpkin Torte
Yield
1 cakePrep
40 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Filling | |||
| 1 | cup |
pumpkin
|
|
| ¼ | cup |
all-purpose flour
|
|
| ⅓ | cup |
butter
|
|
| 3 | tablespoons |
vegetable shortening
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 ¾ | cups |
powdered sugar
|
|
| Glaze | |||
| 1 | tablespoon |
butter
or margarine |
|
| 2 | tablespoons |
cocoa powder
|
|
| 1 | tablespoon |
water
|
|
| ⅔ | cup |
powdered sugar
|
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 177 | ml |
sugar
|
|
| 15 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| Filling | |||
| 237 | ml |
pumpkin
|
|
| 59 | ml |
all-purpose flour
|
|
| 79 | ml |
butter
|
|
| 45 | ml |
vegetable shortening
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 414 | ml |
powdered sugar
|
|
| Glaze | |||
| 15 | ml |
butter
or margarine |
|
| 3E+1 | ml |
cocoa powder
|
|
| 15 | ml |
water
|
|
| 158 | ml |
powdered sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
Directions
Heat oven to 375℉ (190℃).
Line 15½x10½x1-inch jelly roll pan with foil; generously grease foil.
In large mixer bowl, beat egg yolks on medium speed of electric mixer 3 minutes; gradually add ½ cup sugar, beating 2 additional minutes.
Stir together flour, cocoa, ¼ cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
Stir in vanilla; set aside.
In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form.
Gradually fold beaten egg whites into chocolate mixture until well blended.
Spread batter evenly into prepared pan.
Bake 14 to 16 minutes or until top springs back when touched lightly.
Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel.
Carefully peel off foil.
Cool completely. Meanwhile, prepare PUMPKIN FILLING.
Cut cake crosswise into four equal pieces.
Place one piece on serving plate; spread about ¾ cup PUMPKIN FILLING over top.
Repeat layering with remaining cake and filling, ending with cake layer.
Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired.
Refrigerate until serving time.
Refrigerate leftovers. 8 to 10 servings.
