Huguenottorte Recipes

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HUGUENOT TORTE

This recipe from "The First Ladies Cook Book" appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it's cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I'd fold in some crème fraîche.

Provided by Amanda Hesser

Categories     dessert

Time 45m

Yield Serves 8

Number Of Ingredients 9



Huguenot Torte image

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.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 250 milligrams, Sugar 43 grams, TransFat 0 grams

2 eggs
1/2 teaspoon salt
1 1/2 cups sugar
1 cup peeled and chopped tart cooking apples
1 cup coarsely chopped pecans
1 teaspoon vanilla
4 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract

HUGUENOT TORTE

This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10



Huguenot Torte image

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.

Nonstick cooking spray
4 large eggs
3 cups sugar
8 tablespoons all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
3 large Granny Smith apples, cored and cut into 1/2-inch pieces (about 2 Cups)
2 cups chopped pecans, plus more for garnish
2 teaspoons pure vanilla extract
Whipped cream, for serving

HOPPIN JOHN HUGUENOT TORTE

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 16 servings

Number Of Ingredients 11



Hoppin John Huguenot Torte image

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.

3/4 cup ground pecans
3/4 cup ground English walnuts
1/2 cup ground black walnuts
2 medium apples, peeled
4 large egg, at room temperature
1 large egg yolk, at room temperature
1 3/4 cup sugar
3/4 cup unbleached all-purpose flour
16 perfect pecan halves
Sugar
2/3 cup cream

HUGUENOT TORTE

Make and share this Huguenot Torte recipe from Food.com.

Provided by MsBindy

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12



Huguenot Torte image

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.

Nutrition Facts : Calories 347, Fat 24.2, SaturatedFat 8.3, Cholesterol 87.3, Sodium 193.6, Carbohydrate 30.9, Fiber 2.1, Sugar 24.3, Protein 4.2

2 eggs
3/4 cup sugar
1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup apple, coarsely chopped
1 cup pecans, toasted and chopped
1 teaspoon fresh lemon juice
1/2 pint heavy cream
2 tablespoons maple syrup
8 pecan halves, toasted

HUGUENOT TORTE

Huguenot torte, Craig Claiborne wrote in 1985, is perhaps the most famous dessert from Charleston, S.C. This recipe, from the chef Bill Neal, a founder of Crook's Corner in Chapel Hill, N.C., yields a two-layer cake. The apple and pecan-filled rounds sandwich a layer of lightly sweetened whipped cream.

Provided by Craig Claiborne

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11



Huguenot Torte image

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.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 329 milligrams, Sugar 31 grams, TransFat 0 grams

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
2/3 cup heavy cream
8 crisp toasted browned pecans

HUGUENOT TORTE

Provided by Warren Brown

Categories     Cake     Fruit     Dessert     Bake     Vegetarian     Apple     Party     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield One 9-by-13-inch layer cake

Number Of Ingredients 8



Huguenot Torte image

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.

2 Gala apples
7 ounces (1 cup + 5 tablespoons) all-purpose flour, divided
4 ounces (1 cup) walnuts
3 ounces (3/4 cup) pecans
13 ounces (1 3/4 cups) superfine granulated sugar, divided
2 ounces (1/2 cup) confectioners' sugar, sifted, plus more for dusting
1/4 teaspoon salt
4 eggs

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