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
Servings: 12
Ingredients
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
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