French Huguenot Torte Recipes

HUGUENOT TORTE

Steps:

• Preheat oven to 325 degrees with racks in the upper and lower thirds of the oven. Spray two rimmed baking sheets (17 1/4-by-11 1/2-by-1 inch) with cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on medium speed until pale yellow and thickened, about 4 minutes. Gradually add sugar, and beat until light and fluffy. Sift together flour, baking powder, and salt. With mixer on medium speed, gradually add flour mixture. Beat until incorporated, about 1 minute. Add apples, pecans, and vanilla; beat to combine.
• Divide mixture between prepared baking pans, spreading evenly. Bake until golden brown, about 45 minutes. Remove from oven, and let cool 20 minutes. Using a spatula, break into pieces, and stack on a large serving platter. Serve topped with whipped cream and nuts.

HUGUENOT TORTE

Steps:

• Preheat the oven to 325 degrees.
• Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
• Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.

FRENCH HUGUENOT TORTE

Steps:

• 1. Preheat the oven at 325 degrees. Grease a dish of about 2 quart. In a large bowl beat eggs until frothy. Add the sugar, baking powder, salt, apple, vanilla and flour and stirring to combine each ingredients.
• 2. Pour the batter into the greased baking dish and bake for about 45 to 55 minutes. Check the top of the top of the torte until it get crusty. Let it cool for about 15 minutes.
• 3. I really enjoy to garnish this rare not found and known torte but just by the connoisseur of the French Connection of Charleston South Carolina with 1 cup whipped cream that of course I would whip but what I do is that I add 1/3 cup of sour cream 1/3 cup of powdered sugar and whip until soft peaks.
• 4. Do not worry when you will cut it's portions. They without a doubt will be lumpen and missahapen with much shards of crust but it is the authenticity of this FRENCH SPOONFUL OF OOZE.. PLEASE DO NOT HESITATE TO GIVE ME COMMENTS OF THIS UNIQUE RARELY FOUND KNOWN RENOWN ESQUISITE YET DELECTABLE RARE DELICATE FRENCH SWEET SOFT SMOOTH TORTE!

HUGUENOT TORTE

Steps:

• Heat the oven to 325 degrees.
• Butter the bottom and sides of 2 cake pans, each measuring 9 inches across by 1 1/2 inches deep. Cut 2 rounds of wax paper to fit inside the bottom of the pans. Place rounds in pans and butter lightly. Sprinkle the paper with flour; shake out excess.
• Process the pecan meats in a food processor or electric blender until fine, but not to a paste.
• Put the processed pecans in a mixing bowl and add the flour, salt and baking powder. Blend well.
• Destem and peel the apples and cut into quarters. Cut away the cores. Cut each quarter into thin slices, and the slices into thin strips. Cut the strips into very small cubes. There should be about 2 cups. Add to the pecan mixture and stir to blend well.
• Beat the eggs with a whisk or electric mixer about 2 minutes. Continue beating while gradually adding 1 cup sugar in small amounts, about 5 minutes. Beat in the vanilla.
• Gradually fold the apple mixture into the beaten eggs.
• Pour an equal portion of the batter into each of the prepared pans and smooth over the tops.
• Place the pans on center shelf of oven and bake 35 minutes or until a cake tester inserted in the center comes out clean.
• Transfer cake pans to a rack and let stand 10 minutes.
• Run a knife around the rim of each cake and unmold. Let stand on a rack until the layers are cool.
• Put cream in a mixing bowl and start beating. Gradually add remaining 1 tablespoon sugar and continue beating until cream is stiff.
• Spread one cake layer with slightly more than half the whipped cream. Top with the second layer.
• Spoon the remaining whipped cream into a pastry bag outfitted with a No. 5 star tube. Pipe 8 rosettes of whipped cream on top of the cake.
• Chill the cake briefly. Top each rosette with a pecan.

HUGUENOT TORTE

Steps:

• 1. Preheat the oven to 375°F and place the rack in the middle position. Grease a 9-by-13-inch baking dish.
• 2. Peel, core, and chop the apples into 1/4-inch cubes. In a large bowl, toss them with 3 tablespoons of the flour to activate the glutens. Use a spoon or flexible spatula, rather than your hands.
• 3. Grind the nuts, 2 ounces of the superfine sugar, and the confectioners' sugar in a food processor with the steel blade for 20 to 30 seconds. In a bowl, mix together the nuts, the remaining flour, and the salt. Whisk to combine.
• 4. Combine the eggs and the remaining superfine sugar in a standing mixer fitted with the wire whip attachment and whip at medium speed until stiff, about 4 minutes.
• 5. Reduce the speed to low and slowly add the nut-and-flour mixture to the eggs.
• 6. Fold in the apples using a flexible spatula.
• 7. Distribute the batter evenly into the prepared pan and bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean.
• 8. Cool the cake to room temperature, dust the top with confectioners' sugar, and cut slices directly from the baking dish.