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Shmoo Torte Recipe

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This recipe for Shmoo Torte is from The Nuts & Bolts of Wilma's Creative Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

7 egg yolks
8 egg whites
1 c white sugar divided
½ c flour
1 tsp baking powder
¼ tsp crème of tartar
½ tsp vanilla
1 cup finely chopped pecans

Filling:

1 carton (500 ml) whipping cream
3 tbsp. icing sugar
1 tsp vanilla

Sauce:

1 carton (250 ml) whipping cream
3 tbsp. butter
1½ c brown sugar
Directions:
Directions:
Oil bottom of a 10 inch tube pan and set aside. Preheat oven to 325F. In a large bowl beat egg whites until almost stiff then add crème of tartar and very gradually add ½ c sugar.
In another bowl, beat egg yolks until light, add remining sugar and vanilla. Fold egg yolk mixture into egg whites and then fold in flour and baking powder. Now fold in chopped nuts. Pour batter into prepared pan and bake 1 hour and 15 minutes. Remove from oven and invert to cool. When cool, remove from pan and slice cake into 3 or 4 layers.

To prepare filling:

Whip the 500 ml of whipping cream, sweetening with sugar and flavoring with vanilla. Spread between layers and over top and sides of torte.

To prepare sauce:

Bring 250 ml of whipping cream, butter and brown sugar to a boil in saucepan. Remove from heat and cool.

Just before serving drizzle some of the sauce over the torte. Serve remaining sauce on the side.

Pretty Yummy!!

 

 

 

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