Huguenot Torte Butter for greasing pans
- 6 ounces, about 1 1/2 cups, pecan meats
- 1/2 cup flour, plus enough to dust pans
- Salt to taste if desired
- 2 teaspoons baking powder
- 2 apples, about 3/4 pound
- 3 large eggs
- 1 cup plus 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 23 cup heavy cream
- 8 crisp toasted browned pecans
- Preheat the oven to 325 degrees.
- Butter the bottom and sides of 2 cake pans, each measuring 9 inches across by 1 1/2 inches deep.
- Cut 2 rounds of wax paper to fit inside the bottom of the pans.
- Place rounds in pans and butter lightly.
- Sprinkle the paper with flour; shake out excess.
- Process the pecan meats in a food processor or electric blender until fine, but not to a paste.
- Put the processed pecans in a mixing bowl and add the flour, salt and baking powder.
- Blend well.
- Destem and peel the apples and cut into quarters.
- Cut away the cores.
- Cut each quarter into thin slices, and the slices into thin strips.
- Cut the strips into very small cubes.
- There should be about 2 cups.
- Add to the pecan mixture and stir to blend well.
- Beat the eggs with a whisk or electric mixer about 2 minutes.
- Continue beating while gradually adding 1 cup sugar in small amounts, about 5 minutes.
- Beat in the vanilla.
- Gradually fold the apple mixture into the beaten eggs.
- Pour an equal portion of the batter into each of the prepared pans and smooth over the tops.
- Place the pans on center shelf of oven and bake 35 minutes or until a cake tester inserted in the center comes out clean.
- Transfer cake pans to a rack and let stand 10 minutes.
- Run a knife around the rim of each cake and unmold.
- Let stand on a rack until the layers are cool.
- Put cream in a mixing bowl and start beating.
- Gradually add remaining 1 tablespoon sugar and continue beating until cream is stiff.
- Spread one cake layer with slightly more than half the whipped cream.
- Top with the second layer.
- Spoon the remaining whipped cream into a pastry bag outfitted with a No.
- 5 star tube.
- Pipe 8 rosettes of whipped cream on top of the cake.
- Chill the cake briefly.
- Top each rosette with a pecan.
meats, flour, salt, baking powder, apples, eggs, sugar, vanilla, heavy cream, pecans
Taken from cooking.nytimes.com/recipes/2149 (may not work)