by Heena
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my 18 recipes »
Heena's Notes:
ExpandFor walnut-pecan torte: Ask a question about this ingredient
3.5 ounces (100 grams) chopped walnuts Ask a question about this ingredient
3.5 ounces (100 grams) chopped pecans Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground nutmeg Ask a question about this ingredient
5 large eggs, separated Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
*** Ask a question about this ingredient
For pumpkin-caramel sauce: Ask a question about this ingredient
1/4 cup (1/2 stick unsalted butter) Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 cup canned pure pumpkin Ask a question about this ingredient
1 cup whipping cream Ask a question about this ingredient
generous pinch of sea salt Ask a question about this ingredient
*** Ask a question about this ingredient
For spice-roasted fruit: Ask a question about this ingredient
2 apples (I like using a mix of sweet and tart), peeled and sliced Ask a question about this ingredient
2 medium pears (I like using Bosc), peeled and sliced Ask a question about this ingredient
1/2 teaspoon fresh lemon juice Ask a question about this ingredient
3/4 teaspoons ground cinnamon Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
1 tablespoon unsalted butter, cut into small pieces Ask a question about this ingredient
*** Ask a question about this ingredient
To Serve: Ask a question about this ingredient
1 cup cold whipping cream Ask a question about this ingredient
2 tablespoons fine sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Make the torte: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with waxed or parchment paper.
Ask a question about this stepGrind the chopped nuts and spices in a food processor using on and off turns until finely ground but not pasty. (If you start with whole nuts, you'll need to process for a longer time and will get a pasty mixture.)
Ask a question about this stepBeat egg yolks in a large bowl using an electric mixer until light and fluffy, about 4 mins, Add the sugar and vanilla and beat until well blended, another 2-3 mins. Stir the ground nuts into the mixture.
Ask a question about this stepBeat egg whites in another bowl with cleaned beaters until stiff peaks form. Fold 1/2 cup of eggs whites into nut mixture to lighten. Gently fold in the remaining egg whites.
Ask a question about this stepTransfer the batter to the prepared pan and bake until a knife/cake tester inserted in the center comes out clean, about 30-35 mins. Cool for 5 mins, then run a thin knife around the edges and release the sides of the pan. Cool to room temperature. (The center of the cake will sink.) (The cake can be made a day ahead. Cover and store at room temperature.)
Ask a question about this stepMake the pumpkin-caramel sauce: Melt the butter in a heavy sauce pan with high sides over medium heat. Add the sugar and stir constantly until the mixture is a deep amber color (8-10 mins).
Ask a question about this stepRemove the pan from the heat and slowly add the cream. Be careful as the mixture will bubble and rise. Place the pan on medium-low heat and stir until the mixture is smooth, about 5 mins.
Ask a question about this stepAdd the pumpkin and stir until smooth. Add salt to taste. Cool to room temperature. (Can be made 2 days ahead. Store in the fridge and bring back to room temperature when using.)
Ask a question about this stepMake the roasted fruit: Preheat the oven to 375°F (190°C). Toss the fruits with the lemon juice, spices and butter. Place in a shallow layer on a baking sheet lined with parchment paper. Bake in the preheated oven until the fruit is soft and golden, about 30-35 mins, turning the fruit after 15 mins with a spatula and checking to see it doesn't burn. Cool to room temperature on the sheet.
Ask a question about this stepAssemble: Pour a thin layer of pumpkin-caramel sauce over the cake. Layer the roasted fruit over the caramel. Whip cream in a cold bowl with sugar and vanilla until soft peaks form. Spread on top of the cake. Drizzle with more caramel sauce and garnish with walnut/pecan halves. (You will have leftover sauce depending on how much you use. Reserve to spoon later over ice cream/crepes/waffles/pudding/pound cake).
Ask a question about this stepYou are an extraordinary baker, Heena; this dessert sounds amazing.
You can also adapt the recipe to your taste: skip the fruit, add more/less sauce, swap caramel for chocolate ganache, add espresso to your whipped cream...
Thanks!! Cake is getting rave reviews at work, especially from a dear gluten-freen friend : )
Will upload the pictures today evening.
That comment was supposed to be in reply to above.
Also, correction in ingredients: To Serve - use 1 cup whipping cream, not 3/4.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Beautiful presentation, too!