Pecan Zwieback Torte
|Pecans||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Raspberry jam||1⁄3 Cup (5.33 tbs)|
|Pecan halves||12 (For Garnish)|
Heavily butter and flour-dust 2 cake pans, 8 or 9 inches in diameter.
Using metal blade, process pecans until very finely chopped and mealy; set aside.
Break each piece of zwieback in half.
With processor running, drop zwieback through the feed tube, a few pieces at a time, and process to make fine crumbs; you should have 3/4 cup.
Add to nuts.
Process eggs, sugar, and vanilla for 1 minute.
Add baking powder and salt and process with 1 on-off burst.
Add nut-crumb mixture and process for 2 seconds to blend.
Pour 1/2 of batter into each prepared cake pan and spread evenly.
Bake in a 350° oven for 25 to 30 minutes or just until cake begins to pull away from sides of pan.
Let cake cool in pans for 5 minutes, then invert on wire racks to cool.
Whip cream until stiff, sweeten with sugar to taste.
Place 1 cake layer on serving dish, cover with 1/2 of the jam, then cover with 1/2 of the whipped cream.
Top with second cake layer, cover with remaining jam, then top with remaining whipped cream.
Decorate top with pecan halves.
Cut and serve, or chill as long as overnight.