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The Famous Canadian Winnipeg Schmoo Cake

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 Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Author Valerie Lugonja is... A Canadian Foodie


Ingredients for the Cake

  • 12 egg whites
  • 12 egg yolks
  • 1/2 teaspoon cream of tartar
  • 2 cup granulated sugar , divided
  • 2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 2 cup pecans , toasted and chopped fine

Ingredients for the Filling:

  • 3 cups whipping cream
  • 2 tablespoons icing sugar

Ingredients for the Caramel Sauce (my own version):

  • 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter (room temperature)
  • 1 1/2 cups packed light brown sugar
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla


  • Whole toasted pecans


Instructions for the Cake:

  1. Preheat oven to 325°F/160°C
  2. 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
  3. In another bowl, beat egg yolks until light (about 4 minutes); add remaining 1 and 1/2 cup granulated sugar and vanilla
  4. Combine flour and baking powder; stir into yolk mixture
  5. Fold in one-quarter of the egg whites until combined; fold in remaining egg whites
  6. Carefully fold in the pecans
  7. Pour batter into prepared pan; gently shake to level top of batter
  8. Bake 50-60 min.; remove from oven, invert to cool
  9. Remove from pan; slice cake into 3 layers

Instructions for the Filling:

  1. Whip 2 1/2 cups of whipping cream with the icing sugar
  2. Fill each layers with 1 cup of the cream; cover top and sides with remaining filling
  3. Chill in the refrigerator 2 hours, or up to 24 hours

Instructions for the Sauce:

  1. In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar
  2. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla
  3. Simmer sauce, stirring occasionally, until thickened slightly, about 15-20 minutes
  4. Cool sauce to warm and store in a tightly sealed container until ready to serve
  5. Just before serving, re-heat sauce and drizzle over torte; add extra sauce when plating or serve in little boats on the side
  6. Whole toasted pecans are pretty on the top of the cake, or sprinkled on the serving plate