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Pecan Torte Recipe
|Broken pecans||1⁄2 Pound|
|Baking powder||1 Teaspoon|
|Eggs||3 , separated|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Chilled whipping cream||1 Cup (16 tbs)|
|Confectionery sugar||1⁄4 Cup (4 tbs)|
|Rum flavoring/Vanilla flavoring||1 Teaspoon|
|Chocolate curls/Grated chocolate||2 Tablespoon|
Serving size: Complete recipe
Calories 3472 Calories from Fat 2240
% Daily Value*
Total Fat 260 g400.5%
Saturated Fat 67.7 g338.4%
Trans Fat 0 g
Cholesterol 954.4 mg
Sodium 847.7 mg35.3%
Total Carbohydrates 264 g88.1%
Dietary Fiber 23.2 g92.8%
Sugars 214.7 g
Protein 50 g100.1%
Vitamin A 17.2% Vitamin C 4.2%
Calcium 61.1% Iron 54.3%
*Based on a 2000 Calorie diet
Line bottom of round layer pan, 9 X 1 1/2 inches, with waxed paper.
Grease waxed paper and side of pan.
Chop nuts to the consistency of cornmeal, or place nuts in a blender.
Cover and blend just long enough to chop pecans to proper consistency.
Mix nuts, flour, baking powder and salt.
Beat egg whites until foamy.
Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Beat egg yolks until light and lemon colored.
Fold into whites.
Fold in nut mixture; pour into pan.
Bake until top springs back when touched lightly, about 30 minutes.
Invert pan on rack; remove waxed paper.
Turn layer right side up.
In chilled bowl, beat whipping cream, confectioners' sugar and flavoring until stiff.
Spread whipped cream on side and top of layer.
Garnish with chocolate curls.