Schmoo torte
An angel food cake with the addition of pecans, whipped cream and a sweet caramel sauce.
YIELDS
8
TO
12
Ingredients
Cake
- 12 large egg whites, at room temperature
- A pinch of salt
- 1 teaspoon cream of tartar
- 1 1/3 cups white sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 1/2 cups ground, toasted pecans
- 1 teaspoon baking powder
Frosting and Filling
- 2 cups heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Caramel Sauce
- 1/2 cup butter
- 1 1/2 cups brown sugar, packed
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Assemble
- 1/2 cup ground toasted pecans
- Toasted pecans, for garnish
Directions
Cake
- Preheat your oven to 350° F.
- Add the egg whites, salt, and cream of tartar to the bowl of your stand mixer fitted with the whisk attachment.
- Whip on low speed until combined and then turn the mixer to high and whip until stiff peaks form.
- Turn the mixer to medium and mix in the vanilla extract and sugar (adding only a quarter of the sugar at a time), just until combined.
- In a separate bowl, combine the ground pecans, cake flour and baking powder. Whisk until well combined and remove any large lumps of pecans.
- Fold in the pecan mixture very carefully with a rubber spatula in two or three additions. Work carefully so as not to deflate the mix.
- Add the batter to an angel food cake pan and bake at 350° F for about 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Cool upside-down until completely cool, and slice into three even layers, horizontally, with a serrated knife.
Frosting and Filling
- Whip the cream, powdered sugar and vanilla on high speed until stiff peaks form. Set aside.
- Spread the frosting between the layers of the cake and after you stack the layers, spread the remainder of the frosting over the whole cake.
Caramel Sauce
- Melt the butter in a medium pot over medium heat.
- Add the brown sugar and heavy whipping cream, whisking over the heat until smooth and until the mixture reaches a boil.
- Boil for two minutes, whisking constantly.
- Add the vanilla and remove it from the heat, allowing it to cool completely before drizzling it over the top of the cake.
Assemble
- Press the ground pecans into the side of the cake, all the way around.
- Add pecans to the top of the cake in a circular design.
- Refrigerate the cake in the fridge for two hours before serving.
- Remove and let come to room temperature for 20 minutes. Drizzle with the caramel sauce before slicing. Any additional caramel sauce may be served over individual slices. Enjoy!
