Three Layer Pecan Torte With Whipped Honey Cream Recipes

CHOCOLATE PECAN TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,

PECAN TORTE

Steps:

• In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.

THREE-LAYER PECAN TORTE WITH WHIPPED HONEY CREAM

Steps:

• Whip egg whites in the bowl of an electric mixer with 1/4 cup sugar until glossy and thick. Transfer to a bowl and set aside. In the same bowl of the electric mixer, beat egg yolks, salt and vanilla until lemon-colored, thick, and ribbons when beaters are lifted, about 10 minutes. Gradually beat in remaining 1/2 cup sugar and continue beating at medium speed for 5 minutes. With a spatula, stir in the flour, 1 cup of the chopped pecans, and the thick meringue. Preheat oven to 300 degrees. Butter and flour three 8-inch cake pans and divide batter between them. Spread batter to level and bake 20 minutes. Cool 10 minutes on a wire rack and turn out of pans onto racks to cool completely. Place one cake layer, upside down, on a cake platter and spread with honey cream. Top with second cake layer, upside down, and spread with honey cream. Top with third layer, upside down, and spread top and sides of cake with remaining honey cream, reserving 1 cup for the garnish. Lightly press remaining chopped pecans around the sides of cake Place reserved honey cream in a pastry bag or zip-lock plastic bag with a small corner discarded. Pipe 10 evenly-spaced mounds on top of the cake, and top each mound with a pecan half, rounded side up. Refrigerate until the honey cream sets up and is firm. To serve, cut into 10 slices between pecan-topped honey cream. Whipped Honey Cream: 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup clover or other light honey 4 large egg whites 2 cups sifted powdered sugar Cream butter until light and fluffy. Blend in honey well. Whip egg whites to soft peaks, then gradually beat in powdered sugar. Fold in creamed butter-honey mixture, and whip until fluffy.