Shmoo Torte Recipes

SHMOO TORTE

Shmoo Torte image

Make and share this Shmoo Torte recipe from Food.com.

Provided by evelynathens

Categories Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

3 cups whipping cream
1/3 cup icing sugar
2 teaspoons vanilla
16 pecan halves, toasted
1 1/2 cups sugar
1 cup flour
2 cups egg whites (from about 14 eggs)
2 teaspoons almond extract
1 cup finely chopped pecans, toasted
1/4 cup butter
1 cup whipping cream
1 cup packed brown sugar

Steps:

For cake: In bowl, sift ¾ cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, ¼ at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L) tube pan; run spatula through batter to eliminate any large air pockets; smooth top.
Bake in centre of preheated 350F (180C) oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely.
For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature.
Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour ¼ cup (50mL) of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down.
Spread 3 cups (750mL) of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.

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