It's also Pecan Torte Day!
I found 3 interesting recipes to share. Interestingly, what I see people are calling a torte is actually a tart. A tart is more like a pie. A torte is more cake like and in layers. Both are delicious though and they are fun to make.
Pecan Torte
Ingredients
3 cups finely chopped toasted pecans, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda1 cup butter
3/4 cup dark corn syrup
FILLING:
1/2 cup packed brown sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 1/2 cups half-and-half cream
3/4 cup dark corn syrup
4 egg yolks, beaten
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
Directions
1.Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
2.In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350 degrees F for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
3.For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
4.Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers.
Pecan Torte Recipe
Serves 8
Ingredients
6 egg whites
6 egg yolks
2/3 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
1/2 cup all-purpose flour
1 teaspoon unsweetened cocoa powder
1 1/2 cups ground pecans
2 cups heavy whipping cream
2 tablespoons white sugar
1 teaspoon instant coffee powder
1 tablespoon boiling water
1/2 cup pecan halves
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
2.Beat egg whites in mixing bowl until stiff. Set aside.
3.In smaller bowl beat egg yolks well. Add 2/3 cup of the sugar, vanilla and 1/2 teaspoon crushed coffee granules. Beat well. Fold into egg whites. Gently fold in flour and cocoa. Add ground pecans and fold in. Spread batter into the prepared pans.
4.Bake at 350 degree F (175 degrees C) for 25 minutes. Let cakes cool then remove from pans. Fill and frost cake with Mocha Cream. Edges of tops may be trimmed to flatten before frosting if needed as they tend to be higher around the outside. Garnish with pecan halves. Keep chilled until ready to serve.
5.To Make Mocha Cream: Beat whipping cream and 2 tablespoons of the sugar together in mixing bowl until stiff. Dissolve 1 tablespoon of the coffee granules in boiling water. Cool. Add to cream. Beat in. Spread between layers and on top and sides. Serves 20
Nutritional Information
Amount Per Serving: Calories: 207 Total Fat: 16.6g Cholesterol: 94mg Sodium: 28mg Total Carbs: 12.5g Dietary Fiber: 1g Protein: 3.5g
This one below is actually a pie!
Pecan Torte
INGREDIENTS:
3 egg whites
1 cup sugar
3/4 cup chopped pecans
3/4 cup graham cracker crumbs
1 teaspoon vanilla extract
1 teaspoon baking powder
PREPARATION:
Beat egg whites until stiff then add sugar gradually.
Fold in remaining ingredients.
Pour into buttered pie pan.
Bake at 350 degrees F. for 20 minutes.
Serve with whipped (commercial) topping.
In closing, it's also Be An Angel Day. I've been good! Have you?
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