Pecan Torte
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Description
This is a great showpiece and a delight to eat.
Ingredients
- 6 egg whites
- ½ cup all-purpose flour
- 1 teaspoon unsweetened cocoa powder
- 1 ½ cups ground pecans
- 6 egg yolks
- ⅔ cup white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon instant coffee granules
- 1 teaspoon instant coffee powder
- 1 tablespoon boiling water
- 2 cups heavy whipping cream
- 2 tablespoons white sugar
- ½ cup pecan halves for garnish
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- 2. Beat egg whites in mixing bowl until medium-stiff peaks form; set aside. Sift together flour and cocoa powder; whisk in ground pecans and set aside.
- 3. In a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan mixture. Spread batter into prepared pans.
- 4. Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. Let cakes cool slightly, then remove from pans to cool completely on wire racks.
- 5. To Make Mocha Cream: Dissolve 1 tablespoon coffee granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled coffee.
- 6. Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.
Nutrition Facts
serving: 1 8-inch layer cake
calories: 345.6 kcal
carbohydrates: 20.9 g
protein: 5.9 g
saturated fat: 10.9 g
cholesterol: 156.8 mg
sodium: 47 mg
fiber: 1.6 g
sugar: 14 g