Frank's Recipes! Schmoo Torte

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Schmoo Torte

6 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
6 egg yolks
1/2 cup sugar
1/2 tsp vanilla
1 medium onion, chopped
1/2 cup flour
1 tsp baking powder
1 cup chopped pecans (by hand).
500 ml whipping cream
icing sugar
250 ml whipping cream
1 tablespoon butter
1 1/2 cups brown sugar

Oil bottom of 10 inch tube pan, set aside. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). In a large bowl, beat egg whites until almost stiff. Add cream of tartar and very gradually add the 1/2 cup sugar. In another bowl, beat yolks until light. Add the remaining 1/2 cup sugar and the vanilla. Fold yolk mixture into whites. Fold in flour and baking powder. Gently fold in pecans by hand. Pour batter into prepared pan and bake for 1 hour. Remove from oven and invert to cool. Remove from pan and slice into three layers.

Filling:
Whip 500 ml whipping cream, and sweeten lightly with icing sugar. Use to fill between layers and cover sides of torte. Decorate with rosettes of whipping cream.

Sauce:
Bring 250 ml whipping cream, butter and brown sugar to a boil in a saucepan. Remove from heat and cool. Just before serving, drizzle some of the sauce over the torte and put remaining sauce in a bowl on the side.