pecan torte

How To Make pecan torte

• 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.
• Step 2
  Beat eggs yolks until thick and lemon colored. While beating gradually add sugar and vanilla.
• Step 3
  Beat egg whites until stiff. Do not over beat. Fold into egg along with pecans.
• Step 4
  Pour into prepared pans.
• Step 5
  bake for 25 minutes or until cake shrinks from sides of pans.
• Step 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.
• Step 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.
• Step 8
  Serve with butterscotch sauce that you have prepared ahead of time.
• Step 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.
• Step 10
  Slice cake and serve with butterscotch sauce.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!