Pumpkin-Hazelnut Torte

Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.

Pumpkin-Hazelnut Torte

BisquickRecipe by Bisquick

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20 minutes

3 hours

12 servings

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Nutrition Info

  • 1 Serving
  • 430
  • 24g
    (Saturated Fat 9g, Trans Fat 2g)
  • 70mg
  • 340mg
  • 47g
    (Dietary Fiber 2g, Sugars 28g)
  • 6g
  • Percent Daily Value*
  • 130%
  • 2%
  • 10%
  • 10%
  • Exchanges
  • 4 1/2
  • 1
  • 2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F. Bake 23 to 28 minutes. Cool 20 minutes, then remove from pans.

  • Success

    You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.

  • Special Touch

    Garnish the top of the torte with finely chopped and whole hazelnuts.

Ingredients

  • Cake
  • 1  can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 1/2  cups Original Bisquick® mix
  • 1  cup granulated sugar
  • 3/4  cup ground hazelnuts or walnuts
  • 1/4  cup shortening
  • 1  cup milk
  • 1  teaspoon pumpkin pie spice
  • 1  teaspoon vanilla
  • 2  eggs
  • Pumpkin Cream
  • 3/4  cup powdered sugar
  • 1 1/2  cups whipping cream
  • 1/2  teaspoon pumpkin pie spice
  • 1/2  teaspoon vanilla
  • Reserved 1 cup pumpkin
  • Garnish
  • 1/2  cup chopped hazelnuts or walnuts

Directions

  1. 1Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
  2. 2In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
  3. 3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  4. 4In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
  5. 5Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.

Categories: Course, Desserts, Cakes

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