This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Candy Bar Torte

x

3 creamy white candy bars with almonds -- 2.2-ounce bars
1/2 cup water
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup butter or margarine
1 1/2 cups sugar
4 egg yolks
1 cup buttermilk
4 egg whites
1/4 cup sugar
1 jar seedless raspberry jam -- 10-or 12 ounce jar
***WHIPPED CREAM FROSTING*** 1 1/2 cups whipping cream
1/4 cup sifted powdered sugar
1/2 teaspoon vanilla
Reserve half of one candy bar for garnish. Break up remaining bars. Heat and stir broken candy and water in a small saucepan over low heat till melted. Cool 20 minutes. Grease and flour three 9xl 1/2-inch round cake pans.
Combine flour, baking powder, and baking soda; set aside. Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds. Add the 1 1/2 cups sugar; beat till fluffy. Beat in egg yolks; beat in melted candy. Add flour mixture and buttermilk alternately to candy mixture, beating after each addition. Wash beaters thoroughly.
Beat egg whites in another bowl till soft peaks form (tips curl). Gradually beat in the 1/4 cup sugar; beat till stiff peaks form (tips stand straight). Fold into batter. Divide batter evenly among prepared pans.
Bake in a 350

How To make Candy Bar Torte's Videos

Relevant Articles

Shares

x

Categories

x

Menu