PECAN TORTE

Pecan Torte Recipe

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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

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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

How to Make PECAN TORTE

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.

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