Shmoo Torte Summary : This cake is a Manitoba favourite but there’s no reason the rest of us can’t enjoy it, too! The Famous Canadian Winnepeg Schmoo Cake
Course
Dessert
Cuisine
Canadian
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings12
AuthorValerie Lugonja is... A Canadian Foodie
Ingredients
Ingredients for the Cake
12egg whites
12egg yolks
1/2teaspooncream of tartar
2cupgranulated sugar, divided
2teaspoonvanilla
1cupall-purpose flour
2teaspoonbaking powder
2cuppecans, toasted and chopped fine
Ingredients for the Filling:
3cupswhipping cream
2tablespoonsicing sugar
Ingredients for the Caramel Sauce (my own version):
1 3/4sticks(3/4 cup plus 2 tablespoons) unsalted butter (room temperature)
1 1/2cupspacked light brown sugar
1cupheavy cream
1/2teaspoonvanilla
Garnish
Whole toasted pecans
Instructions
Instructions for the Cake:
Preheat oven to 325°F/160°C
In a large bowl, beat egg whites with the cream of tartar adding 1/2 cup of the granulated sugar very gradually until stiff peaks form
In another bowl, beat egg yolks until light (about 4 minutes); add remaining 1 and 1/2 cup granulated sugar and vanilla
Combine flour and baking powder; stir into yolk mixture
Fold in one-quarter of the egg whites until combined; fold in remaining egg whites
Carefully fold in the pecans
Pour batter into prepared pan; gently shake to level top of batter
Bake 50-60 min.; remove from oven, invert to cool
Remove from pan; slice cake into 3 layers
Instructions for the Filling:
Whip 2 1/2 cups of whipping cream with the icing sugar
Fill each layers with 1 cup of the cream; cover top and sides with remaining filling
Chill in the refrigerator 2 hours, or up to 24 hours
Instructions for the Sauce:
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar
Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla
Simmer sauce, stirring occasionally, until thickened slightly, about 15-20 minutes
Cool sauce to warm and store in a tightly sealed container until ready to serve
Just before serving, re-heat sauce and drizzle over torte; add extra sauce when plating or serve in little boats on the side
Whole toasted pecans are pretty on the top of the cake, or sprinkled on the serving plate