*  Exported from  MasterCook  *
                                 NUT TORTE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Margarine
    2 1/4   c            Sugar
                         Egg replacer
                         -- (equivalent of 3 eggs)
    3       tb           Fresh lemon juice
    1       pn           Salt
    2 1/2   c            All-purpose flour
    2 1/2   ts           Baking powder
      3/4   c            Soy milk, plain or vanilla
    2       c            Chopped walnuts or almonds
      1/2   c            Vegan marzipan
   Preheat the oven to 400 degrees F.
   To prepare the dough, cream the margarine with 3/4 cup
   sugar until fluffy. Add the egg replacer, lemon juice,
   and salt and mix well. Add the flour and baking
   powder, and mix until a soft dough is formed.
   Place two-thirds of the dough on a sheet of plastic
   wrap.  With a rolling pin, roll the dough into a
   circle about 11 inches in diameter. Invert the dough
   into a 9-inch springform pan.  Peel the plastic wrap
   off the dough and press the dough into the bottom and
   up the sides of the pan. Trim the edges if needed.
   Roll the remaining dough into a circle about 9 inches
   in diameter and set aside.  This will be used to top
   the torte.
   To prepare the filling, stir 1 cup of the sugar in a
   large heavy saucepan over low heat until the sugar is
   dissolved.  Increase the heat and boil the sugar unti
   it turns a caramel color.  Add the soy milk (which
   will bubble vigorously) along with the nuts and the
   rest of the sugar. Cook over high heat, stirring
   constantly, for 5 minutes. Remove from the heat and
   beat the marzipan into the mixture. When it is well
   mixed, pour it into the cake pan and put the
   rolled-out dough on top.
   Bake the torte until golden brown, about 35 minutes.
   Cool completely before removing the springform.
   Serves 6 to 8
   Preparation time: 40 minutes         Baking time: 35
   From: The Compassionate Cook - by Ingrid Newkirk and
   PETA Typed for you by Karen Mintzias
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