Burnt Sugar Torte

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 6 eggs, separated
• 1 cup sugar
• 1 cup self rising flour
• 1 cup whipping cream
• 2 tablespoons sugar
• 3/4 cup sugar
• 1/2 cup cold water
• 1 tablespoon instant coffee granules
• 1 egg yolk
• 1 tablespoon flour
• 1 cup milk
• 1/2 cup sugar
• 1/2 cup butter
• 3/4 cup sugar
• 1 cup walnuts or 1 cup pecans

Recipe

• 1 preheat oven to 350 and butter a 9 inch springform pan.
• 2 prepare cake by beating egg whites and sugar until very stiff.
• 3 in a small bowl, lightly whisk egg yolks and gently fold into egg mixture.
• 4 fold in flour into the meringue, and pour batter into prepared pan.
• 5 bake for 35 minutes.
• 6 remove cake from oven and cool before preparing the filling and the burnt sugar sauce.
• 7 while cake is baking, prepare filling by whipping the cream with the sugar until stiff.
• 8 to make the burnt sugar cream, place the 3/4 cup sugar in a sauce pan over medium and heat until brown and melted.
• 9 pour 1/2 cup cold water and 1 tbsp instant coffee granules into the caramel, and continue to cook over low heat.
• 10 in a small bowl beat 1 egg yolk, 1 tbsp flour, 1 cup milk, 1/2 cup sugar.
• 11 take this mixture and add to the caramel mixture over low heat and mix until unified stirring constantly.
• 12 remove from heat, and mix in 1 stick butter until melted.
• 13 remove from heat.
• 14 to make the pralines, fit a jelly roll pan with aluminum foil and butter well.
• 15 melt 3/4 sugar in a frying pan over low-medium heat.
• 16 when completely melted and browned, add nuts and cook until nuts are slightly toasted.
• 17 spread mixture into jelly roll pan, and allow to harden.
• 18 once hard, break into bite size pieces.
• 19 when the cake is completely cooled start assembling: cut cake in half lengthwise with a large knife.
• 20 sparead the whipped cream mixture inside, and lay the top back on the cake.
• 21 pour the burnt sugar cream all over the cake, covering the top and letting it ooze down the sides.
• 22 sprinkle the top with the pralines.
• 23 refrigerate.