Pecan Torte With Strawberries and Cream Recipe #377740
Gourmet | April 2000
A wonderful welcome to spring, this butter- and oil-free torte gains its richness from pecans. If you want to keep the cake pareve, or if you intend to serve it several times, leave it unfrosted.
1½ hours | 30 min prep
SERVES 12 , 1 torte
- 1 1/4 cups pecans (6 1/4 oz)
- 3 1/2 tablespoons matzo cake meal
- 1 cup sugar
- 3 tablespoons sugar
- 7 large eggs, separated, at room temperature
- 2 teaspoons finely grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 1/2 cups chilled heavy cream (optional)
- 3/4 pint strawberry, sliced lengthwise (2 cups)
- Preheat oven to 350°F
- Pulse pecans, cake meal, and 3 tablespoons sugar in a food processor until nuts are very finely chopped.
- Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in lemon zest and juice.
- Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 5 tablespoons sugar and beat until whites just hold stiff, glossy peaks.
- In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into ungreased pan and smooth top.
- Bake cake in middle of oven until golden and a tester comes out clean, about 1 hour. Cool in pan, upside-down, 2 hours. (If pan has "legs," stand it on those. Otherwise, invert pan over neck of a bottle.)
- Turn pan right side up, then run a long thin knife around outer edge of cake with a smooth (not sawing) motion. Loosen center in same manner. Remove outer rim of pan and run knife under bottom of cake to release. Invert cake onto a cake plate.
- Beat cream with remaining tablespoon sugar until it just holds stiff peaks. Spread evenly over top and sides of cake and arrange strawberries on top. Serve chilled.
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5 stars