Strawberry Cream Filled Graham Cracker Torte
|Egg yolks||8 (About 3/4 Cup)|
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs) (About 20 Graham Crackers)|
|Baking powder||1 Teaspoon|
|Very finely chopped pecans||1 Cup (16 tbs)|
|Egg whites||8 , beaten to stiff, not dry, peaks (About 1 Cup)|
|Strawberries||2 Cup (32 tbs), rinsed, hulled, and cut in halves|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped to soft peaks|
Combine egg yolks and 1 1/2 cups sugar; beat until very thick.
Mix graham cracker crumbs and baking powder together.
Folding until blended after each addition, add the crumb mixture and pecans in fourths to egg yolk mixture.
Fold beaten egg whites into egg yolk-crumb mixture.
Turn into an ungreased 9-inch springform pan and spread evenly to edges.
Bake at 350Â°F 25 minutes; reduce oven temperature to 325Â°F and bake 25 to 30 minutes, or until torte tests done.
Cool torte in pan on wire rack.
Meanwhile, lightly toss strawberries and 1/4 cup sugar together; refrigerate about 30 minutes; drain.
Remove torte from pan.
Using a long thin sharp knife, cut a 1-inch crosswise layer from top of torte, then from this cut a 1/2 inch thick ring from edge of layer and replace this ring on torte.
Fill cavity with drained sweetened berries and spread 'with whipped cream.
Put trimmed layer on top.
Spread Semisweet Chocolate Frosting, below, over sides and top-of torte.
Refrigerate until ready to serve.