I feel like a bad Canadian for never having heard of Shmoo Torte. I stumbled upon a recipe recently and discovered that this decadent cake is a Winnipeg classic and after I read the recipe, I thought I should bring a little Shmoo to Ontario, too!
This cake would be wonderful for special occasions like birthdays or anniversaries. A light pecan torte, with whipped cream filling and topping and a caramel sauce is sure to be a hit at any event!
Summary: This cake is a Manitoba favourite but there’s no reason the rest of us can’t enjoy it, too!
- 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
- 2 cups whipping cream
- 2 to 3 Tbsp. icing sugar
- 1 cup whipping cream (35% cream)
- 1 Tbsp butter
- 1 1/2 cups brown sugar
- 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 shake 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.
Prep time: 30 min | Cook time: 1 hour 15 min | Total time: 1 hour 50 min
Number of servings (yield): 8
Source: What’s On Winnipeg