Nutcracker Torte With Rum Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FINNISH RUNEBERG TORTES



Finnish Runeberg Tortes image

The story tells that Fredrika Runeberg, the wife of a famous Finnish writer J.L. Runeberg, invented this delicious recipe (which is now a traditional and beloved dessert) for her husband's friends on their unexpected visit. She used what she had in her kitchen: crumbs of gingerbread biscuits, her husband's rum, etc.

Provided by Annleih

Time 1h5m

Yield 12

Number Of Ingredients 16

½ cup all-purpose flour
1 ½ tablespoons all-purpose flour
½ cup crushed gingersnap cookies
1 ½ tablespoons crushed gingersnap cookies
6 ½ tablespoons almond flour
1 ½ teaspoons baking powder
½ cup unsalted butter, softened
2 tablespoons unsalted butter, softened
6 ½ tablespoons white sugar
3 ½ tablespoons brown sugar
2 large eggs
1 ½ teaspoons rum flavored extract
3 ½ tablespoons heavy cream
3 tablespoons raspberry jam, or as needed
6 ½ tablespoons icing sugar
3 teaspoons egg white

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
  • Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
  • Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
  • Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
  • Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 28.2 g, Cholesterol 62.4 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 100.9 mg, Sugar 19.9 g

NUTCRACKER TART



Nutcracker Tart image

Categories     Dessert     Bake     Christmas     Almond     Cashew     Pecan     Walnut     Winter     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

Crust
1 1/4 cups all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening, diced
1/4 cup (1/2 stick) chilled unsalted butter, diced
3 tablespoons (about) ice water
1 teaspoon apple cider vinegar
Filling
1 1/2 cups whipping cream
2/3 cup sugar
1/3 cup (packed) golden brown sugar
1/3 cup honey
1 teaspoon grated orange peel
2/3 cup chopped walnuts
2/3 cup pecan halves
2/3 cup roasted unsalted cashews, coarsely chopped
2/3 cup sliced almonds
Whipped cream
Orange-Cranberry Compote (optional)

Steps:

  • For crust:
  • Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 3 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls as needed. Gather dough into ball; flatten into disk. Wrap disk in plastic and chill at least 20 minutes and up to 3 days.
  • Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press dough into tart pan. Trim dough overhang and reserve. Freeze crust 30 minutes.
  • Preheat oven to 450°F. Bake crust until golden, about 17 minutes; if crust bubbles, press with back of fork. Cool on rack. Reduce oven temperature to 400°F.
  • Meanwhile, prepare filling:
  • Mix 1 1/2 cups cream, both sugars and honey in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium and simmer until mixture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes. Remove from heat; stir in grated orange peel. Let stand 20 minutes. Stir in walnuts, pecans, cashews and almonds. Spoon filling into crust, distributing nuts evenly. Bake tart until filling is bubbling thickly and is deep amber in color, about 22 minutes. Cool completely on rack. Serve with whipped cream and Orange-Cranberry Compote, if desired.

THE NUTCRACKER "SWEET"



The Nutcracker

In Two Parts: A slice of caramel nut pie with a "cup of joe"

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 16 pie slices and 100 bonbons

Number Of Ingredients 31

Pate sucree, recipe follows
About 4 1/2 ounces granulated sugar
1 tablespoon glucose
75 ml heavy cream
75 ml milk
Pinch salt
About 4 1/2 ounces walnuts, chopped
About 7 ounces grams creme d'amandes, recipe follows
Chocolate Espresso Bonbons (aka "cup of joe")
About 21 ounces bittersweet chocolate, chopped
About 10 1/2 ounces milk chocolate, chopped
About 9 ounces espresso beans
946 ml heavy cream
100 ml coffee liqueur
Pinch salt
About 1 1/2 ounces butter, softened, en pomade
Mascarpone Cream "Froth", recipe follows
Cocoa, for garnish
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter
1/4 cup powdered sugar
1 large egg, lightly beaten
About 9 ounces butter
About 18 ounces almond paste (50 percent almond 50 percent sugar)
3 eggs
About 1-ounce pastry cream powder or cornstarch
30 ml rum or brandy
8 ounces mascarpone cheese
2 ounces softened butter
Powdered sugar, to sweeten

Steps:

  • For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service.
  • For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream "froth" and dust with cocoa.
  • Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill.
  • In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy.
  • Blend ingredients together and fit into pastry bag for easy piping.

CHOCOLATE NUTCRACKER TART



Chocolate Nutcracker Tart image

Nuts and chocolate filling add a special touch to this luscious tart- perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
3/4 cup packed brown sugar
3/4 cup light corn syrup
2 tablespoons Gold Medal™ all-purpose flour
3 eggs
1 1/2 cups salted mixed nuts
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
  • Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
  • Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
  • Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.

Nutrition Facts : Calories 435, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

NUTCRACKER TORTE WITH RUM CREAM



Nutcracker Torte With Rum Cream image

I am drawn to this Betty Crocker recipe because of the use of graham cracker crumbs in the cake. Yummmm! (and the sauce helps too!) This is taken from the 2010 Christmas cookbook.

Provided by Rachie P

Categories     Dessert

Time 1h15m

Yield 1 torte, 12 serving(s)

Number Of Ingredients 16

6 eggs, separated
1/2 cup granulated sugar
2 tablespoons vegetable oil
1 tablespoon rum extract or 1 tablespoon rum
1/2 cup granulated sugar
1/4 cup flour
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup finely crushed graham cracker crumbs (about 12 squares)
1 ounce unsweetened baking chocolate, grated
1 cup finely chopped nuts
2 cups heavy whipping cream
1/2 cup powdered sugar
2 teaspoons rum extract or 2 teaspoons rum
white chocolate curls, if desired, for garnish

Steps:

  • Heat oven to 350. Line bottoms of two 8 or 9 inch round pans with foil.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 c granulated sugar, 1 Tb at a time; continue beating until still and glossy.
  • In small bowl, beat egg yolks, oil and 1 Tb rum extract on low speed until blended; add 1/2 c granulated sugar, the flour, baking powder, cinnamon and cloves. Beat on medium speed 1 minute.
  • Fold egg yolk mixture into egg whites. Fold in cracker crumbs, chocolate, and nuts. Pour into pans.
  • Bake 30-35 minutes or until tops spring back when touched lightly. Immediately turn pans upside down, resting rim of each pan on edges of two other upside down pans. Cool completely; about an hour.
  • Loosen edge of each cake layer with knife. Turn each pan upside down and hit sharply on countertop to remove cake; remove foil. Cut each cake horizontally in half for a total of 4 layers.
  • In chilled large bowl, beat all rum cream ingredients on high speed until stiff. Fill cake layers and frost top of torte with rum cream. Sprinkle very lightly with additional cinnamon if desired and garnish with white chocolate curls. refrigerate about 6 hours or until firm. Torte will mellow and become more moist upon resting. Store covered in refrigerator.

Nutrition Facts : Calories 401.5, Fat 27.2, SaturatedFat 11.9, Cholesterol 147.3, Sodium 199.4, Carbohydrate 34.5, Fiber 1.8, Sugar 24.6, Protein 7

More about "nutcracker torte with rum cream recipes"

HOW TO MAKE: THE EXPLODING BAKERY’S THE NUTCRACKER …
Dec 14, 2021 How To Make: The Nutcracker Cake - The Exploding Bakery’s take on an Italian hazelnut torte (torta di nocciole).
From thelondoneconomic.com


THE NUTCRACKER SWEET RECIPES
THE NUTCRACKER "SWEET" : RECIPES - COOKING CHANNEL 2011-10-17 For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. …
From tfrecipes.com


NUTCRACKER CAKE: DELICIOUS RECIPE W/ STEP-BY-STEP …
Nov 28, 2022 This adorable nutcracker cake bakes up so fluffy and moist and is decorated with delicious homemade buttercream.
From chelsweets.com


ITALIAN RUM CAKE - MARCELLINA IN CUCINA
Oct 1, 2022 Rum – use golden or dark rum not white rum for this Italian rum cake. The amount used in the recipe will give a gentle flavor but if you like a more noticeable rum flavor, add extra. Heavy Whipping cream – fresh cream with a …
From marcellinaincucina.com


NUTCRACKER SWEET TORTE - BAKING CHEFS
Nov 15, 2011 Split cake to make 4 layers. Fill layers and frost top of torte with Rum-flavored Whipped Cream. Garnish with chocolate curls if desired. Refrigerate at least 7 hours. (Torte …
From bakingchefs.com


ASTRAY RECIPES: NUTCRACKER SWEET TORTE
Loosen edges of layers with knife; invert pan and hit sharply on table. Remove foil. Split cake to make 4 layers. Fill layers and frost top of torte with Rum-flavored Whipped Cream. Garnish …
From astray.com


NUT CRACKER SWEET TORTE - FOODBANTER.COM
Nut Cracker Sweet Torte >From Betty Crocker 1950 Cookbook 6 eggs, separated 1/2 cup sugar 2 Tbsp salad oil 1 Tbsp rum flavoring 1/2 cup sugar 1/4
From foodbanter.com


NUTCRACKER SWEET TORTE – FREE RECIPES
Split cake to make 4 layers. Fill layers and frost top of torte with Rum-flavored Whipped Cream. Garnish with chocolate curls if desired. Refrigerate at least 7 hours. (Torte mellows and …
From en.recipes.lt


NUTCRACKER SWEET TORTE - CAJUN RECIPES
Frost or pipe layers and top of torte with rum-flavored whipped cream. Topping: Put some lee in the bottom of a large bowl; into this put a smaller bowl, adding ice around it and pouring a little …
From cajun-recipes.com


BEST BLOG OF CHOCOLAT RECIPES: NUTCRACKER TORTE WITH RUM CREAM
7 in chilled large bowl, beat all rum cream ingredients on high speed until stiff. fill cake layers and frost top of torte with rum cream. sprinkle very lightly with additional cinnamon if desired and …
From chocobook1.blogspot.com


NUTCRACKER SWEET TORTE RECIPE - BAKER RECIPES
Mar 2, 2012 The best delicious Nutcracker Sweet Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nutcracker Sweet Torte recipe today!
From bakerrecipes.com


RECIPE: NUSS-SAHNE-TORTE (GERMAN NUT AND WHIPPED CREAM TORTE)
May 18, 2014 I’d argue it’s also the tastiest. Whole or ground nuts*, chocolate**, or whatever else you’d like to use for garnish. 1. Preheat oven to 350°F or 175°C and lightly grease a …
From prettycakemachine.com


NUTCRACKER SWEET TORTE - MIDWEST LIVING
Aug 30, 2011 In a mixing bowl, stir together the 1-1/4 cups flour, the 3 tablespoons granulated sugar, the 1/8 teaspoon salt, cinnamon, and nutmeg. Using a pastry blender, cut in cold butter until pieces are the size of small …
From midwestliving.com


NUTCRACKER TORTE WITH RUM CREAM RECIPES
Fill cake layers and frost top of torte with rum cream. Sprinkle very lightly with additional cinnamon if desired and garnish with white chocolate curls. refrigerate about 6 hours or until firm.
From tfrecipes.com


ITALIAN RUM CAKE - FEELING FOODISH
May 12, 2021 A combination of sponge cake, vanilla and chocolate pastry creams, rum syrup, whipped cream frosting, and nuts makes this Italian rum cake out of this world!
From feelingfoodish.com


Related Search