Caramel Pumpkin Torte
large egg yolks and whites
pumpkin pie spice
cream of tartar
butter cracker crumbs
such as Ritz®
chopped pitted dates
pkg cream cheese
Heat oven to 350 degrees.
Beat egg yolks, pumpkin, pumpkin pie spice, and vanilla in small bowl.
Beat egg whites with cream of tartar in mixer bowl with whisk attachment on high speed until foamy.
Beat in sugar, 2 tablespoons at a time, until whites are glossy and stand in soft peaks.
Fold in egg yolk mixture, cracker crumbs, dates, and pecans.
Spread in two greased 8-inch round cake pans.
Bake in a 350 degree oven until knife inserted near center comes out clean (approx. 25–30 minutes).
Cool on wire rack.
Loosen cakes from sides of pans with thin knife.
Gently shake cakes out of pans onto racks.
Beat cream cheese, powdered sugar, and 2 tablespoons caramel sauce in small bowl until smooth.
Place one layer on serving plate.
Spread with half the cream cheese filling.
Top with second layer.
Spread with remaining cream cheese filling.
Refrigerate until serving.
Just before serving, drizzle remaining caramel sauce over top of cake.
Recipe and photo courtesy of the American Egg Board (