Huguenot Torte Recipes

Steps:

• Preheat the oven to 325 degrees.
• Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
• Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.

Steps:

• Preheat oven to 325 degrees with racks in the upper and lower thirds of the oven. Spray two rimmed baking sheets (17 1/4-by-11 1/2-by-1 inch) with cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on medium speed until pale yellow and thickened, about 4 minutes. Gradually add sugar, and beat until light and fluffy. Sift together flour, baking powder, and salt. With mixer on medium speed, gradually add flour mixture. Beat until incorporated, about 1 minute. Add apples, pecans, and vanilla; beat to combine.
• Divide mixture between prepared baking pans, spreading evenly. Bake until golden brown, about 45 minutes. Remove from oven, and let cool 20 minutes. Using a spatula, break into pieces, and stack on a large serving platter. Serve topped with whipped cream and nuts.

Steps:

• Prepare two 9-inch cake pans by lightly greasing them, lining them with waxed paper or parchment, greasing the paper, and lightly dusting with flour. Preheat the oven to 375 degrees F. and put a pan of water in the bottom of the oven. Mix the ground nuts together. Very finely chop the apples with a knife. You should have 1 3/4 cups. In a warmed electric mixer bowl, beat the eggs and egg yolk on high speed until doubled in volume. It may take 10 minutes or more. Slowly add the sugar while beating and continue beating until the volume is tripled. The eggs should be very thick and light in color. Don't be afraid of over-beating. Sift the flour over the egg mixture. Sprinkle the ground nuts over all, followed by the apples. With a large spatula, fold the mixture together rapidly but gently, being certain to bring all the elements from the bottom of the bowl up into the mixture. Divide the batter between 2 cake pans and bake in the middle of the oven for about 25 to 30 minutes, or until the top is golden brown and the sides have begun to pull away. Do not push on the meringue like top, or it may cave in. Place on a rack in a draft-free place and let cool completely. Lightly toast the pecan halves while the cake are in the oven. While the pecans are hot, quickly dip them in water and then roll them in granulated sugar until they are lightly coated. Let them dry on a rack. The cakes must be perfectly cool, or the heat with melt the cream. Invert the pans to remove the cakes, discarding the paper liners, and turn the cakes back over again so that the crusty top surface is in its original position. Place each cake on a serving platter. Using an electric standing mixer, fitted with a whip attachment, whip the cream with some sugar until stiff and place 8 dollops of the cream evenly around each cake. Garnish each bit of cream with a sugared pecan and serve with a shot glass of bourbon neat.

Steps:

• Preheat oven to 325°F.
• In a large bowl, beat the eggs until fluffy.
• Slowly add the sugar, while beating, until the mixture is very thick.
• In a separate bowl, sift the flour, baking powder, and salt.
• Gradually add the dry ingredients to the eggs and sugar, stirring just to combine.
• Gently fold in the vanilla, apples, pecans, and lemon juice.
• Pour the batter into a 10-inche round baking pan.
• Bake for 35-40 minutes or until top is brown and crusy.
• As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
• Just before serving, whip the heavy cream with the syrup.
• Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.

Steps:

• 1. Preheat the oven to 375°F and place the rack in the middle position. Grease a 9-by-13-inch baking dish.
• 2. Peel, core, and chop the apples into 1/4-inch cubes. In a large bowl, toss them with 3 tablespoons of the flour to activate the glutens. Use a spoon or flexible spatula, rather than your hands.
• 3. Grind the nuts, 2 ounces of the superfine sugar, and the confectioners' sugar in a food processor with the steel blade for 20 to 30 seconds. In a bowl, mix together the nuts, the remaining flour, and the salt. Whisk to combine.
• 4. Combine the eggs and the remaining superfine sugar in a standing mixer fitted with the wire whip attachment and whip at medium speed until stiff, about 4 minutes.
• 5. Reduce the speed to low and slowly add the nut-and-flour mixture to the eggs.
• 6. Fold in the apples using a flexible spatula.
• 7. Distribute the batter evenly into the prepared pan and bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean.
• 8. Cool the cake to room temperature, dust the top with confectioners' sugar, and cut slices directly from the baking dish.

Steps:

• Heat 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.