PECAN TORTE...FOR SPECIAL OCCASIONS.
11 large eggs
1 whole large egg
1/2 cup granulated Splenda
2 tsp. vanilla extract (or 2 tsp rum flavoring)
2 cups finely ground pecans
1/4 tsp cream of tartar
3 cups heavy whipping cream
2 packets of Splenda
3/4 cup seedless sugar free raspberry jam
1 cup chopped pecans
Grease two 10 inch round springform pans. Line each with a 10 inch round piece of waxed paper. Preheat oven to 275. In large bowl, with electric mixer at high speed, beat egg yolks and whole egg together until thick...about 5 minutes. Gradually add 1/4 cup Splenda and beat until mixture is light and thick. Add vanilla or rum flavoring. fold in , ground pecans . In another large bowl, beat egg whites and cream of tartar until foamy. Add remaining sugar and beat till stiff peaks form. Stir 1/4 of the whites into the nuts mixture. Gently fold in remaining whites. Pour batter into prepared pans..Smooth tops with spatula. Bake on 2 oven racks for 50 minutes or until top springs back when touched. Cool cakes 30 minutes in pan. Invert layers on cloth covered rack. Peel off waxed paper. Carefully invert again. Cool completely. with long serrated knife, cut each layer horizontally in half. Place one layer, top side down, on a serving plate, spread with 1/4 cup jam and 3/4 cup whipped cream; continue layering torte, jam and cream ending with torte, cut side down. Place strips of waxed paper around bottom of torte on plate, With half of remaining cream frost top and side of torte. Evenly coat side of torte with chopped pecans, Place remaining whipped cream in pastry bag fitted with 1/2 star tip. Decorate edge with piping around top edge of torte. Garnish with fresh raspberries. Store in refrigerator serves 16, carbs 6g
TIPS:
Egg whites are what gives you the volume in this cake. Do not overfold your egg whites into your batter. If you do you will get a flat cake
11 large eggs
1 whole large egg
1/2 cup granulated Splenda
2 tsp. vanilla extract (or 2 tsp rum flavoring)
2 cups finely ground pecans
1/4 tsp cream of tartar
3 cups heavy whipping cream
2 packets of Splenda
3/4 cup seedless sugar free raspberry jam
1 cup chopped pecans
Grease two 10 inch round springform pans. Line each with a 10 inch round piece of waxed paper. Preheat oven to 275. In large bowl, with electric mixer at high speed, beat egg yolks and whole egg together until thick...about 5 minutes. Gradually add 1/4 cup Splenda and beat until mixture is light and thick. Add vanilla or rum flavoring. fold in , ground pecans . In another large bowl, beat egg whites and cream of tartar until foamy. Add remaining sugar and beat till stiff peaks form. Stir 1/4 of the whites into the nuts mixture. Gently fold in remaining whites. Pour batter into prepared pans..Smooth tops with spatula. Bake on 2 oven racks for 50 minutes or until top springs back when touched. Cool cakes 30 minutes in pan. Invert layers on cloth covered rack. Peel off waxed paper. Carefully invert again. Cool completely. with long serrated knife, cut each layer horizontally in half. Place one layer, top side down, on a serving plate, spread with 1/4 cup jam and 3/4 cup whipped cream; continue layering torte, jam and cream ending with torte, cut side down. Place strips of waxed paper around bottom of torte on plate, With half of remaining cream frost top and side of torte. Evenly coat side of torte with chopped pecans, Place remaining whipped cream in pastry bag fitted with 1/2 star tip. Decorate edge with piping around top edge of torte. Garnish with fresh raspberries. Store in refrigerator serves 16, carbs 6g
TIPS:
Egg whites are what gives you the volume in this cake. Do not overfold your egg whites into your batter. If you do you will get a flat cake
- If you can't find sugar free seedless raspberry jam, take 2 pints of raspberries. Cook them down in a pot,over low to medium heat stirring the whole time. add some splenda or stevia. Let cool. Strain though a sieve to get the seeds out.
Recipe submitted by Edith Weil
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