Applesauce Graham Cracker Torte

Torte

• 3/4 cup (170g) butter, softened
• 1 1/2 cups (300g) granulated sugar
• 1 large egg (~50 g)
• Yolks of 4 large eggs
• 5 1/2 cups (575g) fine graham cracker crumbs
• 5 tsp baking powder (~20 g)
• 1 1/2 tsp nutmeg (~3.8 g)
• 2 tbsp cinnamon (~15 g)
• 3 cups (750g) unsweetened applesauce

Brandied cream

• 2 cups (470ml) heavy cream (~480 g)
• 1/2 cup (60g) powdered sugar
• 1 tsp cream of tartar (~5 g)
• 1/4 tsp nutmeg (~0.6 g)
• 3 tbsp brandy or sherry (~44 g)

1. 1

   Torte: Heat the oven to 350°F; grease three 9-inch pans.

2. 2

   Cream the butter and sugar until light and fluffy, then beat in the whole egg followed by the yolks.

3. 3

   Whisk together the graham crumbs, baking powder, nutmeg, and cinnamon, and add to the creamed mix alternately with the applesauce.

4. 4

   Divide among the pans — smooth flat with wet hands since it won't level in the oven.

5. 5

   Bake 43–48 minutes, until a toothpick comes out clean.

6. 6

   Cool in pans 10 minutes, then transfer very carefully to racks (they break easily).

7. 7

   Brandied cream: Combine the cream, powdered sugar, cream of tartar, and nutmeg.

8. 8

   Whisk slowly, then on high; beat in the brandy and whip to stiff peaks (don't overwhip).

9. 9

   Fill between the three layers, then coat the top and sides.

10. 10

    Refrigerate when not serving.