Pecan Apple Torte
|Apples||2 Pound, pared, cored and sliced (6 Cup Sliced)|
|Lemon juice||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Eggs||4 , separated|
|Finely chopped pecans||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled and whipped|
|Maraschino cherries||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Line 8 x 8 x 2-inch pan with foil.
Combine apples, water, lemon juice and 1/2 cup of the sugar in 2-quart saucepan.
Cover and cook over low heat just until tender; drain and arrange slices in bottom of prepared pan.
Mix remaining sugar, butter and egg yolks in mixing bowl; stir in vanilla and pecans.
Fold in stiffly beaten egg whites.
Spread batter over apples and bake 45 minutes or until top is firm when lightly touched.
Turn out on board.
With electric knife, cut into squares and top with whipped cream; garnish with maraschino cherries.