Betty'S Swedish Nut Torte
- 4 eggs, separated
- 3/4 c. granulated sugar
- 1 1/2 c. finely ground pecans
- 1/2 tsp. dry breadcrumbs
- 1/2 tsp. baking powder
- 3 Tbsp. butter
- 3 Tbsp. unsweetened cocoa
- 1 c. powdered sugar
- 2 Tbsp. cream
- 1 tsp. instant coffee
- 1 tsp. vanilla extract
- Preheat oven to 350u0b0.
- Beat egg yolks until light.
- Add sugar and beat until thick.
- Stir in pecans, crumbs and baking powder. Beat egg whites until stiff and fold into the batter.
- Pour into a 9-inch cake tin that has been buttered and lined with waxed paper. Bake 25 to 30 minutes.
- Turn out on a cooling rack and peel off waxed paper while very warm.
- Combine butter, cocoa, powdered sugar and cream, making a smooth frosting.
- Add coffee and extract.
- Bottom side up, sprinkle the cake with a little powdered sugar and pipe a border of the frosting around the edges.
- Serve in wedges.
- Serves 6 to 8.
eggs, sugar, ground pecans, breadcrumbs, baking powder, butter, unsweetened cocoa, powdered sugar, cream, instant coffee, vanilla extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=857801 (may not work)