Pumpkin Caramel Torte Recipe


Get ready for an amazing texture sensation! This torte combines everything you love into one: airy, sweet layers of pumpkin cake, silky buttercream, rich caramel and crunchy candied pecans.
Makes: Makes 12 servings.
Skill Level:

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Step 1
Pumpkin Caramel Torte

Preheat oven to 350°F. Prepare two 8 in. round pans with vegetable pan spray.

In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, ginger, salt and nutmeg.

In another bowl, whisk pumpkin with whole eggs until well combined. Add to flour mixture and whisk until well combined.

In large bowl, whip egg whites on high speed until foamy, about 1 minute. Add cream of tartar and beat to soft peaks. With mixer running, gradually add granulated sugar. Continue beating until glossy and stiff.

Fold 1/3 of the egg whites into pumpkin mixture until no white streaks remain. Fold in remaining egg whites completely. Pour into prepared pans.

Bake 28-32 minutes, or until toothpick inserted into the center of cakes comes out clean. Invert pans on cooling grid and cool completely. When cooled, run a knife along sides of cake to release from pan.

Caramel Silk Buttercream and Caramel Sauce

In a large mixing bowl, whip egg yolks and whole eggs on high speed with an electric mixer until very thick and pale, about 6 minutes.

In a heavy saucepan, combine sugar, water, corn syrup and salt; stir gently to combine. Cook over medium heat, occasionally brushing down sides of pan with pastry brush and water, until deep amber in color (about 330°F). Immediately remove pan from heat and carefully measure 3/4 cup caramel into a glass-measuring cup. Add 1/4 cup warmed heavy cream; mixture will boil up. Set aside and cool to room temperature.

With the mixer on medium speed, slowly drip remaining caramel down the side of the mixing bowl and into whipped eggs, being careful to not let syrup fall directly into the eggs or onto the whip. Continue whipping on medium speed until outside of mixing bowl is room temperature, about 10 minutes. Reduce mixer speed to medium-low; add butter, one chunk at a time, beating until each addition is incorporated before adding the next. Add vanilla.

Candied Pecans

In a large skillet, toast pecan halves lightly over medium-low heat for 3 minutes. Add sugar, salt and cinnamon and stir to combine. Increase heat to medium. Cook, stirring occasionally, until sugar is deep amber and nuts are coated. Dump nuts onto parchment paper and separate with spatula. Cool completely.

To assemble cake, torte pumpkin chiffon layers with Ultimate Cake Leveler or serrated knife. Position first cake layer a top a rimed plate. Spread a thin layer of caramel silk buttercream on top. Repeat with remaining cake layers and icing. Ice top and sides of cake. Refrigerate until icing is firm.

When icing is cold and caramel sauce is at room temperature, pour about half of caramel sauce over the top of the cake and smooth to the edges. Allow caramel to drip down sides of cake and let set for 5 minutes. Using tip 1M, pipe 12 balls of caramel icing around the top of the cake. Top each with a candied pecan half. Serve immediately, or refrigerate until 30 minutes before ready to serve. Serve with additional candied pecans and caramel sauce.

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Pumpkin Caramel Torte

Pumpkin Caramel Torte

all-purpose flour

1-1/4 cup all-purpose flour

firmly-packed brown sugar

3/4 cup firmly-packed brown sugar

baking powder

1-1/2 teaspoons baking powder

ground cinnamon

1/8 teaspoon ground cinnamon

ground ginger

1/2 teaspoon ground ginger

salt

1/4 teaspoon salt

ground nutmeg

1/8 teaspoon ground nutmeg

pumpkin puree

1 cup pumpkin puree

whole eggs + 4 egg whites, divided (reserve 4 egg yolks for caramel buttercream)

4 whole eggs + 4 egg whites, divided (reserve 4 egg yolks for caramel buttercream)

cream of tartar

1/4 teaspoon cream of tartar

granulated sugar

1/4 cup granulated sugar

Caramel Silk Buttercream and Caramel Sauce

Caramel Silk Buttercream and Caramel Sauce

eggs + 4 egg yolks

2 eggs + 4 egg yolks

Water

1/4 cup Water

corn syrup

3 tablespoons corn syrup

heavy whipping cream, warmed slightly

1/4 cup heavy whipping cream, warmed slightly

butter, softened and cut into chunks

2 cups (4 sticks) butter, softened and cut into chunks

Candied Pecans

Candied Pecans

pecan halves

1/2 cup pecan halves

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