Best Gingerbread Torte Recipes

GINGERBREAD TORTE

Gingerbread Torte image

This old-fashioned gingerbread cake is excellent. Lemon zest is a nice addition to the sweet cream cheese frosting. -Ginger Hendricksen of Plover, WI

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon zest
3-3/4 cups confectioners' sugar
Chopped crystallized ginger, optional

Steps:

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy. Beat in 1 egg at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.

Nutrition Facts : Calories 612 calories, Fat 23g fat (14g saturated fat), Cholesterol 92mg cholesterol, Sodium 571mg sodium, Carbohydrate 97g carbohydrate (71g sugars, Fiber 1g fiber), Protein 6g protein.

GINGERBREAD PUMPKIN TORTE

Gingerbread Pumpkin Torte image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 8

Ingredients

14.5 ounces gingerbread cake mix
3.4 ounces butterscotch pudding
0.75 cups milk
15 ounces solid pack pumpkin
12 ounces cool whip
0.5 cups pecans
0.5 teaspoons cinnamon
0.5 teaspoons ground nutmeg

Steps:

Preheat oven 350. Lightly spray 2 flan or torte pans with vegetable spray. Place parchment paper cut in circles to fit the bottom of each pan. Prepare gingerbread per box instructions. Divide between the 2 flan or torte pans. Bake 20-25 minutes. Remove from oven cool on non stick cooling racks. Cool 10 minutes. Turn over with rack in place. Peel off parchment circles gently.
In 2 qt. bowl whisk pudding into milk, mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups Cool Whip.
Place Gingerbread cakes on serving trays. Divide pudding mixture between gingerbread cakes. (If using pecans, now is the time to sprinkle over pudding mixture on cake).
With remaining Cool Whip fill a decorating bag with star tip and decorate around the top edge, or however you prefer. Combine cinnamon and nutmeg and sprinkle over entire top of cake. You can refrigerate overnight, if so do not put Cool Whip on until you are ready to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g