Candy Recipes
Candy Bar Torte
Yield: 12 servings
Ingredients
Torte
- 3 (2.2 ounce) creamy white candy bars with almonds
- 1/2 cup water
- 2 1/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup butter
- 1 1/2 cups granulated sugar
- 4 egg yolks
- 1 cup buttermilk
- 4 egg whites
- 1/4 cup granulated sugar
- 1 (10 or 12 ounce) jar seedless raspberry jam
Whipped Cream Frosting
- 1 1/2 cups whipping cream
- 1/4 cup sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
Torte
- 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 for 20 minutes.
- Grease and flour* three 9 x 1 1/2 inch round cake pans.
- Combine flour, baking powder and baking soda; set aside.
- Beat butter in a large mixing bowl with an electric mixer on medium speed 30 seconds. Add the 1 1/2 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 1/4 cup sugar; beat until stiff peaks form (tips stand straight). Fold into batter. Divide batter evenly among prepared pans. Bake in a 350 degrees F oven for 30 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove cakes from pans. Cool.
- To serve, spread jam between layers; frost top and sides of assembled cake with Whipped Cream Frosting. Chop reserved candy; sprinkle on top of cake.
Whipped Cream Frosting
- Beat whipping cream with confectioners' sugar and
vanilla extract until soft peaks form (tips curl).
Notes
* For best results, use our Pan Release!