Nut torte
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Nut torte
  Cakes    Vegan    Nuts    Tortes  
Last updated 6/12/2012 1:02:40 AM. Recipe ID 26305. Report a problem with this recipe.
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      Title: Nut torte
 Categories: Desserts, Cakes, Vegan
      Yield: 8 Servings
    3/4 c  Margarine
  2 1/4 c  Sugar
           Egg replacer
           -- (equivalent of 3 eggs)
      3 tb Fresh lemon juice
      1 pn Salt
  2 1/2 c  All-purpose flour
  2 1/2 ts Baking powder
    3/4 c  Soy milk, plain or vanilla
      2 c  Chopped walnuts or almonds
    1/2 c  Vegan marzipan
  Preheat the oven to 400 degrees F.
  To prepare the dough, cream the margarine with 3/4 cup sugar until
  fluffy. Add the egg replacer, lemon juice, and salt and mix well.
  Add the flour and baking powder, and mix until a soft dough is formed.
  Place two-thirds of the dough on a sheet of plastic wrap.  With a
  rolling pin, roll the dough into a circle about 11 inches in
  diameter.  Invert the dough into a 9-inch springform pan.  Peel the
  plastic wrap off the dough and press the dough into the bottom and up
  the sides of the pan.  Trim the edges if needed.  Roll the remaining
  dough into a circle about 9 inches in diameter and set aside.  This
  will be used to top the torte.
  To prepare the filling, stir 1 cup of the sugar in a large heavy
  saucepan over low heat until the sugar is dissolved.  Increase the
  heat and boil the sugar unti it turns a caramel color.  Add the soy
  milk (which will bubble vigorously) along with the nuts and the rest
  of the sugar.  Cook over high heat, stirring constantly, for 5
  minutes. Remove from the heat and beat the marzipan into the mixture.
  When it is well mixed, pour it into the cake pan and put the
  rolled-out dough on top.
  Bake the torte until golden brown, about 35 minutes.  Cool completely
  before removing the springform.
  Serves 6 to 8
  Preparation time: 40 minutes         Baking time: 35 minutes
  From: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for
  you by Karen Mintzias

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Recipe ID 26305 (Apr 03, 2005)

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