Best Praline Pumpkin Torte Recipes

PRALINE PUMPKIN TORTE

Steps:

• In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)

Steps:

• Preheat the oven to 350°F. Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside. Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside. In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin. Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans. Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13 to 15 minutes. For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside. Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm! Spread onto surface of cake.

PUMPKIN PECAN PRALINE TORTE

Steps:

• Preheat the oven to 350°F
• You will need three 9 or 8 inch round cake pans. Cut 3 parchment rounds by placing a cake pan on parchment paper. Draw a circle around the bottom edge and cut using scissors. Repeat twice.
• Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside.
• Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside.
• In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin.
• Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans.
• Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13-15 minutes.
• Allow to cool for 5 minutes. Turn upside down on kitchen or paper towels which have been evenly sprinkled with powdered sugar. Allow to cool completely.
• For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended.
• Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well.
• For the pecan praline topping: If desired pre-toast the pecans for 8 minutes in a 350°F oven.
• In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside.
• Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Spread the frosting evenly across the cake, or use a piping bag to add teardrops of frosting around the edges. If using a piping bag, fill the center with swirls of cream cheese frosting.
• Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round.
• Spoon the pecan praline topping over the top layer of the cake. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm!
• Keep refrigerated but remove from refrigerator at least one hour before serving.

PUMPKIN PRALINE TORTE

Steps:

• 1. Mix gingersnaps and butter in small bowl and mix well. Press over bottom of 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Spread ice cream evenly over cooled crust and freeze til firm. Sprinkle evenly with pecans.
• 2. Mix pumpkin, sugar, cinnamon and nutmeg in medium pan. Mix well. Bring to boil over medium high heat, stirring constantly. Remove from heat and allow to cool completely. Fold whipped cream into cooled pumpkin mixture. Pour into prepared pan and freeze til firm. Remove to the refrigerator 2 hours before serving time. Loosen and remove side of pan to serve. Serve 8 to 10