4 lg Eggs, at room temperature,
1 c Granulated sugar
2 tb Sifted cake flour
1/2 ts Salt
1/4 ts Baking powder
3 tb Orange juice or white rum
2 c Very finely group pecans
1/3 c Heavy cream
1 1/2 ts Grated orange zest
1/2 ts Vanilla extract
1/4 c Confectioners’ sugar
1 ts Light corn syrup
8 oz Semisweet chocolate morsels
1/2 c Sour cream
Speck of salt
Chopped pistachio nuts for
To make torte: Preheat the oven to 350oF. In a mixer bowl, beat the egg
yolks until thick and light, about 2 minutes. Gradually add the granulated
sugar, and then beat for another 2 minutes so the mixture is well combined.
By hand, stir in the cake flour, salt, baking powder, and juice or rum. In
another mixer bowl, beat the egg whites until very stiff. Fold half of the
nuts into the yolk mixture, then add half of the egg whites to the egg-nut
mixture and repeat, ending with the egg whites. Pour into 2 well-greased
8-inch cake pans and bake for 25 to 30 minutes, or until the tops are
golden brown and spring back when lightly touched with your finger. Cool on
a rack for 20 minutes, then remove from the pans.
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To make filling: Pour the cream into a chilled mixer bowl and add the
orange zest, vanilla, confectioners’ sugar, an corn syrup. Beat until
stiff. Place one cake layer on a round plate and spread with all the
filling. Top with the remaining layer and refrigerate. To make frosting:
Melt the chocolate morsels in a double boiler over hot, not boiling, water.
Stir in the sour cream and salt, and mix gently. Remove from the heat and
spread on the sides and top of the torte. Sprinkle with chopped pistachios.
Makes 10 servings.
Marcia Adams, Christmas in the Heartland (