• Nat'l Caramel Month - 3

    From Dave Drum@1:18/200 to All on Fri Oct 6 17:22:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Caramel Pecan Schmoo Torte
    Categories: Desserts, Dairy, Nuts, Cakes
    Yield: 12 Servings

    12 lg Egg whites; room temp
    pn Salt
    1 ts Cream of tartar
    1 1/3 c White sugar
    1 ts Vanilla extract
    1 c Cake flour
    1 c Pecan meal or flour; sifted
    - at least twice
    1 ts Baking powder

    2 c Heavy whipping cream;
    - chilled
    3 tb Powdered sugar
    1 ts Vanilla extract

    MMMMM-----------------------CARAMEL SAUCE----------------------------
    1/2 c Butter
    1 1/2 c Brown sugar; packed
    1/2 c Heavy whipping cream
    1 ts Vanilla extract
    36 Pecans halves; garnish

    FOR THE CAKE: Set your oven @ 350+|F/175+|C.

    Add the egg whites, salt and cream of tartar to the
    bowl of your stand mixer fitted with the whisk
    attachment (or, use a hand mixer and a large
    mixing bowl).

    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 half the sugar at a time), just
    until combined.

    In a separate bowl, combine the pecan meal, cake flour
    and baking powder. It is very important to sift this
    mixture several times in order to prevent lumps and to
    remove any larger pieces of the pecans. This mixture
    should be powdery and light in order to ensure a light
    and airy cake. Larger chunks of the mixture will
    deflate the cake, causing it to be tough and dense.

    Fold in the pecan mixture very carefully with a rubber
    spatula in two or three additions (add a little of the
    pecan mixture, fold it in, and then add some more).

    Add the batter to an Angel Food Cake pan and bake for
    about 35-40 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 layers with a serrated knife.

    FOR THE FROSTING: 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.

    FOR THE 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 2 minutes, whisking constantly.

    Add the vanilla and remove from the heat, allowing it to
    cool completely before drizzling it over the top of the

    ASSEMBLY: Add pecans to the top of the cake in a
    circular design and drizzle the caramel sauce over
    the top of the cake.

    Slice and serve immediately, or store in the fridge
    for up to a few hours before serving.

    FROM: Marie PortergCOs new book More Than Poutine:
    Favourite Foods from my Home and Native Land

    RECIPE FROM: https://thebusybaker.ca

    Uncle Dirty Dave's Archives


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