Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Caramel Pecan Torte

Caramel Pecan Torte

Get Ready

Servings: Makes 12Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1/2 cup dry bread crumbs
1 teaspoon baking powder
12 oz. (31/2 cups) toasted pecans, finely ground
6 whole egg,separated
1/8 teaspoon salt
1 cup sugar
2 1/2 cup dark brown sugar, packed & divided
3/4 cup (11/2 sticks) salted butter, room temperature, cut into 12 pieces
1/2 cup heavy cream
1 cup pecan chopped

directions:

1. Preheat oven to 350 degrees F. Spray two 8- or 9-inch round cake pans with vegetable cooking spray, then line bottoms with parchment paper (cut a circle of paper to fit the bottom of each pan).
2. Prepare the torte. In a medium bowl combine bread crumbs, baking powder, and pecans.
3. In a large bowl, use an electric mixer on high to whip egg whites and salt to stiff peaks, about 2 to 3 minutes. Set aside.
4. In a separate bowl, use an electric mixer on high to whisk the egg yolks until thick and pale yellow, about 5 minutes. Reduce speed to low and gradually add sugar and 1/2 cup brown sugar. Increase speed to high and mix until very thick, about 3 minutes. Using a rubber spatula, gently fold 1/3 of the whites into yolk mixture until just combined. Fold in remaining egg whites until no traces of white remain. Add pecan mixture to egg mixture in three batches, carefully folding together until well combined.
5. Divide batter evenly between pans, lightly smoothing the tops. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in pan 10 minutes, then place on cooling rack. Cool completely before frosting.
6. Prepare the frosting. In a medium saucepan combine brown sugar, 1/2 cup of the butter, and cream. Cook over medium heat until butter is melted and mixture is smooth. Bring to a boil without stirring and cook until mixture reaches a consistency where a small bit dropped in some ice water does not dissolve - 1 to 2 minutes. Remove from heat and transfer to a mixing bowl. With an electric mixer, beat on high speed until mixture is cool to the touch, 10 to 12 minutes. Add remaining 1/4 cup butter and mix until combined. Frosting should be light and fluffy.
7. To assemble, place one cake layer on a serving plate and top with half the frosting. Top with remaining layer and frost the top and sides of the cake. Sprinkle with chopped nuts, if desired. Serve at room temperature.
Fresh Magazine, November - December 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1/2 cup dry bread crumbs  
1 teaspoon baking powder  
12 oz. (31/2 cups) toasted pecans, finely ground  
6 whole egg,separated  
1/8 teaspoon salt  
1 cup sugar  
2 1/2 cup dark brown sugar, packed & divided  
3/4 cup (11/2 sticks) salted butter, room temperat  
1/2 cup heavy cream  
1 cup pecan chopped  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 12
Base Nutrients
Calories 650 kcal (32%)
Calories from Fat 369 kcal (0%)
Total Fat 41 g (63%)
Saturated Fat 12 g (60%)
Cholesterol 150 mg (50%)
Sodium 160 mg (6%)
Total Carbohydrates 70 g (23%)
Dietary Fiber 3 g (12%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading