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  Eggs 6 , separated
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Pecans 1 Cup (16 tbs), finley chopped
  Whipping cream 2 Cup (32 tbs), whipped
  Heavy cream 1 Cup (16 tbs)
  Butter 3 Tablespoon
  Packed brown sugar 1 1⁄2 Cup (24 tbs)

Oil the bottom of a 10 inch tube pan.
Beat the egg whites in a large bowl until light.
Beat in half the sugar.
Beat the egg yolks in a small bowl; fold into the egg white mixture.
Fold in the flour and baking powder.
Fold in the pecans.
Pour the batter into the prepared tube pan.
Bake at 325 degrees for 1 hour.
Invert on a funnel to cool completely.
Remove from pan.
Slice cake into 2 equal layers.
Stir the remaining 1/2 cup sugar into the whipped cream.
Spread between the layers and over the top and side of the torte.
Combine the heavy cream, butter and brown sugar in a saucepan; bring to a boil.
Remove from heat and let cool.
Drizzle some of the cream mixture over the torte just before serving.
Serve the remaining cream mixture in a glass dish for those who want more calories

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6497 Calories from Fat 3590

% Daily Value*

Total Fat 408 g628.3%

Saturated Fat 201.9 g1009.3%

Trans Fat 0 g

Cholesterol 2357.3 mg785.8%

Sodium 1140.2 mg47.5%

Total Carbohydrates 636 g212%

Dietary Fiber 14.2 g56.7%

Sugars 563.2 g

Protein 62 g123.7%

Vitamin A 123.7% Vitamin C 4.8%

Calcium 134.3% Iron 82.2%

*Based on a 2000 Calorie diet

Shmoo Torte Recipe