Pecan Torte The Best Recipes

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Pecan Torte

"This is a first rate showpiece and a delight to eat."

Ingredients :

Cake:
6 egg whites
half of cup all-cause flour
1 teaspoon unsweetened cocoa powder
1 1/2 cups ground pecans
6 egg yolks
2/three cup white sugar
half of teaspoon vanilla extract
half teaspoon instantaneous espresso granules
Mocha Cream Filling and Frosting:
1 teaspoon immediate coffee powder
1 tablespoon boiling water
2 cups heavy whipping cream
2 tablespoons white sugar
1/2 cup pecan halves for garnish

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H55M

Preheat oven to 350 levels F (one hundred seventy five ranges C). Grease 8-inch round cake pans.
Beat egg whites in blending bowl until medium-stiff peaks shape; set apart. Sift collectively flour and cocoa powder; whisk in floor pecans and set apart.
In a separate bowl, beat egg yolks; blend in 2/3 cup sugar, vanilla, and half of teaspoon instantaneous espresso granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan combination. Spread batter into prepared pans.
Bake in preheated oven till cake springs returned whilst gently touched with a finger and a tester inserted inside the center comes out clean, about 25 mins. Let cakes cool slightly, then remove from pans to cool completely on cord racks.
To Make Mocha Cream: Dissolve 1 tablespoon espresso granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled espresso.
Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated till ready to serve.

Notes :

If you want, you can use an extended serrated knife to trim the tops of the cakes to cause them to extra even earlier than filling and frosting the layers.

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