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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pecan Torte Recipe

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This recipe for Pecan Torte is from Recipes from the Cooks and Kids of White Birch, 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:
2 T. flour
2½ tsp. baking powder
4 eggs
¾ c. sugar
1 c. pecans (no need to chop first)

FROSTING:
1½ c. heavy cream
⅓ c. confectioners sugar
t tsp. instant coffee
2 tsp. vanilla
Directions:
Directions:
CAKE:
Recipe requires a blender to make. Preheat oven to 350º. Prepare two 8 in. cake pans, butter pans and line with rounds of wax paper, buttering paper. In blender, whip eggs and sugar until smooth and frothy. Add nuts to mixture and blend until finely ground. Add flour, baking powder and blend well again. Pour into prepared pans and bake 20 minutes. Cool in pans for 10 minutes and then remove from pans to cooling rack. Cool completely.

FROSTING:
Dissolve instant coffee in vanilla. Beat cream adding confectioners sugar slowly; once cream is softly whipped, add coffee mixture and whip to stiff peaks. Place cooled cake on serving dish and frost middle and top only with whipped cream topping. Garnish with chopped nuts. Refrigerate at least 1 hour (makes it easier to cut) and up to 8 hours before serving.
Personal Notes:
Personal Notes:
Really need a blender for this simple to assemble torte. Light yet rich dessert, only need a small slice to create delight for your guests. Can be made with walnuts instead of pecans.

 

 

 

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