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Vanilla Cream Torte

angiesopenrecipebox.com
Vanilla wafer crumbs are used instead of flour in this delicious torte. The easy topping is made with vanilla instant pudding and heavy cream. A very special dessert!
5 from 1 vote
Prep Time30 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 287

Equipment

  • parchment paper
  • 2 8-inch cake pans, or a torte pan

Ingredients

TORTE BATTER:

  • 4 eggs
  • 1 cup sugar divided
  • ½ cup vanilla wafers , finely crushed or lemon wafers
  • ½ cup walnuts finely chopped
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

CREAM TOPPING:

  • 1 ½ cups milk
  • ½ cup heavy cream
  • 1 box (3.4 ounces) vanilla pudding mix instant
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°.
  • Grease or spray the bottom and sides of two 8-inch round cake pans. Then add parchment paper on bottom and sides of pans. Grease or spray the parchment paper.
  • Divide the whites and yolks of the eggs.
  • With a mixer on high speed, beat the egg whites and ½ cup of sugar until soft peaks form. Set aside.
  • In a medium bowl, mix by hand the egg yolks, remaining ½ cup of sugar, vanilla wafers, walnuts, baking powder, and salt. Mix well until all is incorporated.
  • Add the mixture to the beaten egg whites and mix on lowest speed until well-mixed.
  • Divide the batter into the two prepared pans.
  • Bake at 350° for 30-35 minutes, or until the edges are lightly browned.
  • Place the pans on a wire rack to completely cool.
  • Meanwhile, with a mixer on medium high speed, or by hand, beat all the Cream Topping ingredients together for a few minutes until thick. Let it sit for five minutes to thicken more.
  • Invert one cake layer onto a serving plate and gently, slowly peel off the parchment paper.
  • Spread half of the Cream Topping to the edges of the cake layer, then invert the other cake layer on top, gently remove the parchment paper and spread the rest of the Cream Topping over the top and down the sides a little. (Optional: Sprinkle the top with additional finely chopped nuts or wafer crumbs.)
  • Store the torte covered in the refrigerator.

EXTRA TIP:

PANS: Instead of 8-inch cake pans, you can use any pans or torte pans, just adjust the timing. 
VARIATIONS: * Substitute the vanilla wafers for lemon, chocolate, or any other cookie crumbs. * Change the walnuts to your favorite nuts, finely chopped.  * Use French vanilla instant pudding, or another flavor. * Use another cream filling of your choice.
OPTIONAL:  On top, sprinkle some finely chopped nuts or wafer crumbs, or decorate with fresh fruit.