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!!


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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

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prepare two 9 inch can pans. Line pans with parchment paper and butter the paper and sides of pan.
2
Beat eggs yolks until thick and lemon colored. While beating gradually add sugar and vanilla.
3
Beat egg whites until stiff. Do not over beat. Fold into egg along with pecans.
4
Pour into prepared pans.
5
bake for 25 minutes or until cake shrinks from sides of pans.
6
Mix 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.
7
When ready to serve place one cake on serving tray. Put layer of rum custard on top. Top with other cake. Sprinkle with confectioners sugar.
8
Serve with butterscotch sauce that you have prepared ahead of time.
9
Boil 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.
10
Slice cake and serve with butterscotch sauce.

About this Recipe