It’s a Winnipeg legend that tastes so good people want to eat the whole torte. This single-serving shmoo lets your guests do just that. The sublime caramel is the first taste, setting a sweet tone for the beautiful textural range of the soft cream filling, smooth sauce, moist cake and crunchy pecan.
Ingredients
Cake
3/4 cup sugar
1/2 cup flour
1 cup egg whites (approx 7)
1 tsp almond extract
1/2 cup toasted pecans, finely chopped
Caramel Sauce
2 Tbsp butter
1/2 cup whipping cream
1/2 cup brown sugar, packed
Cream
1 1/2 cups whipping cream
2 1/2 Tbsp icing sugar
1 tsp vanilla
Method
Cake
- Sift half of sugar with flour. In large bowl, beat egg whites on high speed until soft peaks form.
- Add almond extract and remaining sugar (two Tbsp at a time). Beat until glossy with stiff peaks. Fold in flour mix in four portions. Fold in pecans.
- Pour into parchment-lined jelly roll pan.
- Bake at 350ºF for 12 mins, until top is golden & cake springs back when touched.
- Cool, inverted, on a cookie rack.
- Remove from pan and, using a round cookie cutter, punch 12 cake circles.
Sauce
- Bring butter and half of cream to boil on medium heat. Add sugar & remaining cream. Bring to boil. Reduce heat and simmer 5 min. Cool.
Cream
- Whip cream with icing sugar and vanilla.
Assembly
- Place cake circle on serving plate.
- Cover with thin layer of caramel sauce and cream. Repeat layer ending with cream.
- Drizzle caramel sauce to cover entire top of cake. Garnish with pecan half.
Yield 4 single tortes