Layered Pecan Torte Recipe

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Layered Pecan Torte Recipe
Layered Pecan Torte Recipe photo by Taste of Home
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Layered Pecan Torte Recipe

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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!"
MAKES:
12-14 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 3 cups finely chopped toasted pecans, divided
  • 1/2 cup butter, 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 buttermilk
  • 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, lightly beaten
  • 3 tablespoons butter
  • 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 large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in remaining pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° for 25-30 minutes 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 large 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.
Originally published as Pecan Torte in Taste of Home October/November 2002, p49

Nutritional Facts

1 piece: 858 calories, 56g fat (20g saturated fat), 209mg cholesterol, 430mg sodium, 85g carbohydrate (51g sugars, 3g fiber), 9g protein.

  • 3 cups finely chopped toasted pecans, divided
  • 1/2 cup butter, 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 buttermilk
  • 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, lightly beaten
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup coarsely chopped pecans
  1. Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in remaining pecans.
  2. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° for 25-30 minutes 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.
  3. For filling, in a large 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.
  4. 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.
  5. 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.
Originally published as Pecan Torte in Taste of Home October/November 2002, p49

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