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Pecan Torte

Dessert.Master's picture
Ingredients
  Broken pecans 1⁄2 Pound
  Flour 1 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Eggs 3 , separated
  Granulated sugar 3⁄4 Cup (12 tbs)
  Chilled whipping cream 1 Cup (16 tbs)
  Confectionery sugar 1⁄4 Cup (4 tbs)
  Rum flavoring/Vanilla flavoring 1 Teaspoon
  Chocolate curls/Grated chocolate 2 Tablespoon
Directions

Heat oven to 350°.
Line bottom of round layer pan, 9 X 1 1/2 inches, with waxed paper.
Grease waxed paper and side of pan.
Chop nuts to the consistency of cornmeal, or place nuts in a blender.
Cover and blend just long enough to chop pecans to proper consistency.
Mix nuts, flour, baking powder and salt.
Beat egg whites until foamy.
Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Beat egg yolks until light and lemon colored.
Fold into whites.
Fold in nut mixture; pour into pan.
Bake until top springs back when touched lightly, about 30 minutes.
Invert pan on rack; remove waxed paper.
Turn layer right side up.
Cool.
In chilled bowl, beat whipping cream, confectioners' sugar and flavoring until stiff.
Spread whipped cream on side and top of layer.
Garnish with chocolate curls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut

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