Pumpkin Torte with Rum-Butter Cream
(for Torte)
1 1/2 cups flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1 t cocoa
1 t ground cinnamon
1 t ground nutmeg
1 t ground cloves
1 t ground ginger
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup pumpkin
(for Rum-Butter Cream)
2/3 cup sugar
3 T water
1 egg
3 egg yolks
1 cup unsalted butter, softened
3 T rum
>how to make<
(for Torte)
*Preheat oven to 325 degrees.
*Combine the flour, baking soda, salt, baking powder, cocoa and spices in a medium bowl.
*Beat the sugar and vegetable oil in a large mixer bowl on medium speed until smooth, about 5 minutes.
*Add the eggs one at a time to the sugar-oil mixture, beating until light and fluffy.
*Beat in the flour mixture alternately with the pumpkin at low speed.
*Pour the batter into a lightly greased 9" round cake pan, lined with wax paper.
*Bake about 45 minutes, or until a wooden pick inserted in the center comes out clean.
*Cool in the pan 10 minutes; remove from the pan.
*Remove wax paper.
*Cool completely on a wire rack.
(for Rum-Butter Cream)
*Boil the sugar and water in a small, heavy saucepan over low heat until a drop of the mixture forms a soft ball in cold water.
(The mixture will be 234 degrees to 236 degrees, on a candy thermometer.)
*Beat the egg and egg yolks slightly in the top of a double boiler.
*Pour the boiling sugar syrup in a slow, steady stream into the beaten eggs, while beating at high speed.
*Place the top of the double boiler over simmering water on low to medium heat.
*Beat until the mixture is light and fluffy, about 6 minutes.
*Place the top of the double boiler in a large bowl filled with ice.
*Continue beating on high speed until the mixture is cold, about 10 minutes.
*Spoon the mixture into a large mixer bowl.
*Beat in 3/4 cup of the butter, 1 T at a time, on high speed, until thick and creamy.
*Beat in the rum and remaining butter alternately, 1 T at a time; beat until smooth.
*Refrigerate covered, 30 minutes.
(for assembly)
*Slice the cake horizontally into 2 layers.
*Spread about 1/2 cup frosting between the layers.
*Spread the side and top of the cake with the remaining frosting.
*Refrigerate.
*Remove from refrigerator 30 minutes before serving.
-makes 10-
Labels: Pumpkin Torte recipe, Rum-Butter Cream recipe, torte recipe