Glorious Gluten-Free Torte

• For walnut-pecan torte:
• 3.5 ounces (100 grams) chopped walnuts
• 3.5 ounces (100 grams) chopped pecans
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 large eggs, separated
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• For pumpkin-caramel sauce:
• 1/4 cup (1/2 stick unsalted butter)
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin
• 1 cup whipping cream
• generous pinch of sea salt
• For spice-roasted fruit:
• 2 apples (I like using a mix of sweet and tart), peeled and sliced
• 2 medium pears (I like using Bosc), peeled and sliced
• 1/2 teaspoon fresh lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter, cut into small pieces
• To Serve:
• 1 cup cold whipping cream
• 2 tablespoons fine sugar
• 1 teaspoon vanilla extract
• Walnut/pecan halves

1. Make the torte: Preheat the oven to 350u0b0F (175u0b0C). Line the bottom of a 9-inch springform pan with waxed or parchment paper.
2. Grind the chopped nuts and spices in a food processor using on and off turns until finely ground but not pasty. (If you start with whole nuts, you'll need to process for a longer time and will get a pasty mixture.)
3. Beat egg yolks in a large bowl using an electric mixer until light and fluffy, about 4 mins, Add the sugar and vanilla and beat until well blended, another 2-3 mins. Stir the ground nuts into the mixture.
4. Beat egg whites in another bowl with cleaned beaters until stiff peaks form. Fold 1/2 cup of eggs whites into nut mixture to lighten. Gently fold in the remaining egg whites.
5. Transfer the batter to the prepared pan and bake until a knife/cake tester inserted in the center comes out clean, about 30-35 mins. Cool for 5 mins, then run a thin knife around the edges and release the sides of the pan. Cool to room temperature. (The center of the cake will sink.) (The cake can be made a day ahead. Cover and store at room temperature.)
6. Make the pumpkin-caramel sauce: Melt the butter in a heavy sauce pan with high sides over medium heat. Add the sugar and stir constantly until the mixture is a deep amber color (8-10 mins).
7. Remove the pan from the heat and slowly add the cream. Be careful as the mixture will bubble and rise. Place the pan on medium-low heat and stir until the mixture is smooth, about 5 mins.
8. Add the pumpkin and stir until smooth. Add salt to taste. Cool to room temperature. (Can be made 2 days ahead. Store in the fridge and bring back to room temperature when using.)
9. Make the roasted fruit: Preheat the oven to 375u0b0F (190u0b0C). Toss the fruits with the lemon juice, spices and butter. Place in a shallow layer on a baking sheet lined with parchment paper. Bake in the preheated oven until the fruit is soft and golden, about 30-35 mins, turning the fruit after 15 mins with a spatula and checking to see it doesn't burn. Cool to room temperature on the sheet.
10. Assemble: Pour a thin layer of pumpkin-caramel sauce over the cake. Layer the roasted fruit over the caramel. Whip cream in a cold bowl with sugar and vanilla until soft peaks form. Spread on top of the cake. Drizzle with more caramel sauce and garnish with walnut/pecan halves. (You will have leftover sauce depending on how much you use. Reserve to spoon later over ice cream/crepes/waffles/pudding/pound cake).

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Taken from food52.com/recipes/7722-glorious-gluten-free-torte (may not work)