Pecan Torte
I found this recipe in the December issue of Good Housekeeping. I made it this
morning and found the recipe to be easy, with a resulting product that is light, airy, and
a terrific candidate for a tea party.
Enjoy!
Joan
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Pecan Torte (Makes 10 servings)
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Grease 9-inch springform pan. Line bottom with waxed paper round (paper will adhere
to the bottom of pan with the grease already
there); grease paper. Dust pan with flour.
In food processor bowl with knife blade, blend 1 c. pecans (may be slightly toasted) with
2 T. sugar until finely ground. Add 1 c. fresh bread crumbs and 2 T. all-purpose
flour and turn on processor until crumb mixture is thoroughly blended.
Preheat oven to 325 degrees Fahrenheit.
In large mixer bowl, beat 5 egg yolks with 1/4 c. sugar until thick and lemon-colored,
about 7 minutes.
With clean, dry beaters and bowl, whip 5 egg whites with 1/8 t. salt until soft peaks
form. Beating at high speed, beat in 1/2 t. vanilla, then sprinkle in 1/4 c. sugar,
2 Tablespoons at a time, beating well after each addition until sugar is dissolved and
whites stand in stiff peaks.
With rubber spatula or wire whisk, gently fold beaten egg whites together with nut
mixture, one-third at a time, into egg-yolk mixture just until blended.
Pour batter into prepared springform pan and spread evenly with rubber spatula. Bake
40-45 minutes until toothpick inserted in center of torte comes out clean (top will begin
to turns slightly brown).
Cool in pan 2 minutes; with knife carefully loosen torte from side of pan. Invert
torte onto wire rack. Carefully remove pan; discard waxed paper. Cool torte
completely.
When cool, transfer torte to serving plate. Just before serving, sprinkle with
confectioners' sugar.
Nutrition information (per serving): about 180 calories, 5 g protein, 20 g carbohydrate,
10 g total fat (1 g saturated), 107 mg cholesterol, 80 mg sodium.
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