Pecan Torte Recipe

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PECAN TORTE

Mary Louise

By
@BlueRibbonBaking

This is something different to serve when you have company or make a special dinner.
Or have it whenever just, because you like it!
Again this is from my Mader's German Cookbook! I love this little cookbook!!

Rating:
★★★★★ 1 vote
Comments:
Prep:
20 Min
Cook:
25 Min

Ingredients

cake:
6
eggs, separated
3/4 c
sugar
6 oz
pecans, ground
1 tsp
vanilla extract
filling:
1 qt
frozen vanilla custard
2 Tbsp
rum
butterscotch sauce:
1/2 c
brown sugar
3/4 c
corn syrup, light
1 Tbsp
butter
1 Tbsp
water
2 Tbsp
rum

Step-By-Step

1Preheat oven to 350 degrees. Prepare two 9 inch can pans. Line pans with parchment paper and butter the paper and sides of pan.
2Beat eggs yolks until thick and lemon colored. While beating gradually add sugar and vanilla.
3Beat egg whites until stiff. Do not over beat. Fold into egg along with pecans.
4Pour into prepared pans.
5bake for 25 minutes or until cake shrinks from sides of pans.
6Mix 1 quart frozen vanilla custard with 2 ounces of rum. I like to get the Custard fresh from Culver's Frozen Custard. Pack custard into a foil lined 9 inch cake pan. Freeze until time to serve.
7When ready to serve place one cake on serving tray. Put layer of rum custard on top. Top with other cake. Sprinkle with confectioners sugar.
8Serve with butterscotch sauce that you have prepared ahead of time.
9Boil for one minute, 1/2 cup brown sugar, 3/4 cup corn syrup, 1 tablespoon butter, and 1 tablespoon water. When cool stir in 2 tablespoons of rum. Put sauce in a pitcher.
10Slice cake and serve with butterscotch sauce.

About this Recipe