Shmoo torte

ingredients

6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
1 cup granulated sugar, divided
1/2 tsp. vanilla
1/2 cup all-purpose flour
1 tsp. baking powder
1 cup pecans, chopped fine

Filling:
2 cups whipping cream
2 to 3 Tbsp. icing sugar

Sauce:
1 cup whipping cream (35% cream)
1 Tbsp butter
1 1/2 cups brown sugar

method

Oil the bottom of a 10-inch tube pan (angel cake pan). Set aside. Preheat oven to 325° F.

In a large bowl, beat egg whites until almost stiff. Add the cream of tartar and very gradually add 1/2 cup of the granulated sugar.

In another bowl, beat the egg yolks until light. Add remaining 1/2 cup granulated sugar and the vanilla.

Fold yolk mixture into whites, then fold in the flour and baking powder. Fold in chopped nuts.

Pour batter into prepared pan. Gently twist the pan to level off the top of the batter. Bake for 1 hour. Remove from oven and invert to cool. When cool, remove from pan. Slice cake into 2 or 3 equal layers.

For the filling: Whip the 2 cups of whipping cream, sweetening with the icing sugar. Use to fill between layers and to cover top and sides of torte. Decorate torte with rosettes of whipped cream and/or whole pecans.

For the sauce: Bring 1 cup whipping cream, butter and brown sugar to a boil in a saucepan. Remove from heat and cool.

Just before serving, re-warm the sauce and drizzle some over the torte or if you are plating individual pieces, spoon sauce over cut pieces on the plate. Serve remaining sauce on the side.

Source: What's On Winnipeg