Pecan Torte
Taste of Home
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"Even though the holidays always seem to be more pie-oriented, this cake steals the show at our family celebrations," writes Lois Thayer from Hutchinson, Kansas. "It tastes scrumptious!"
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 40 min. + chilling Bake: 25 min. + cooling
Ingredients:
- 3 cups finely chopped toasted pecans, divided
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter
- 3/4 cup dark corn syrup
- FILLING:
- 1/2 cup packed brown sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 1-1/2 cups half-and-half cream
- 3/4 cup dark corn syrup
- 4 egg yolks, beaten
- 3 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped pecans
Directions:
Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers. Yield: 12-14 servings.