Huguenot Torte Recipe
Huguenot Torte is delicious breakfast made from grains fruit eggs cheese. Specially great for holiday kids chrismas.
Ingredients
Butter
Flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1/2 cups sugar
1 teaspoon vanilla
1/2 cups (2 medium) finely chopped, peeled, and cored tart baking apples
1 1/2 cups (about 6 oz.) finely chopped pecans and/or walnuts
Whipped cream, optional
Apple slices, optional
Mint leaves, optional
Directions
Preheat oven to 325°F. Lightly butter bottom and sides of 2 (8 x 1 1/2 or 9 x 1 1/2-inch) round cake pans. Line with waxed paper. Butter again. Dust with flour. Shake out excess flour. Set aside. In small bowl, sift together 3/4 cup flour, baking powder, and salt. Set aside.
In large mixing bowl at high speed, beat eggs until thick, light lemon-yellow in color, and tripled in volume, about 5 to 10 minutes. Reduce mixer speed to medium. Beat in sugar, 2 tablespoons at a time, until sugar is dissolved. (Rub just a bit of batter between thumb and forefinger to feel if sugar has dissolved.) Beat in vanilla. Stir apples and nuts into reserved flour mixture. Sprinkle over egg mixture. Gently, but thoroughly, fold flour mixture into egg mixture just until no streaks remain. Pour batter evenly into prepared pans, about 4 cups each. Gently smooth tops.
Bake until golden brown, cakes begin to pull away from sides of pans, and tester inserted in centers comes out clean, about 30 to 40 minutes for 9-inch or 35 to 45 minutes for 8-inch pans. Cool on racks. With spatula or knife, loosen cakes from pans. Gently shake onto racks. Pull off paper; invert to keep meringues on top. Serve warm or cooled, with whipped cream, apple slices, and mint leaves, if desired.
In large mixing bowl at high speed, beat eggs until thick, light lemon-yellow in color, and tripled in volume, about 5 to 10 minutes. Reduce mixer speed to medium. Beat in sugar, 2 tablespoons at a time, until sugar is dissolved. (Rub just a bit of batter between thumb and forefinger to feel if sugar has dissolved.) Beat in vanilla. Stir apples and nuts into reserved flour mixture. Sprinkle over egg mixture. Gently, but thoroughly, fold flour mixture into egg mixture just until no streaks remain. Pour batter evenly into prepared pans, about 4 cups each. Gently smooth tops.
Bake until golden brown, cakes begin to pull away from sides of pans, and tester inserted in centers comes out clean, about 30 to 40 minutes for 9-inch or 35 to 45 minutes for 8-inch pans. Cool on racks. With spatula or knife, loosen cakes from pans. Gently shake onto racks. Pull off paper; invert to keep meringues on top. Serve warm or cooled, with whipped cream, apple slices, and mint leaves, if desired.
