Best Canadian Schmoo Cake Recipes

Canadian Schmoo Cake image

Provided by Charmie777

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

6 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
6 egg yolks
1 tablespoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans, toasted
2 1/2 cups whipping cream
2 tablespoons granulated sugar
1 1/2 cups packed brown sugar
1 cup whipping cream
2 tablespoons butter

Steps:

In large bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/2 cup (125 mL) of the sugar, 2 tablespoons (25 mL) at a time, beating until stiff peaks form.
In another large bowl, beat egg yolks and remaining sugar for about 4 minutes or until pale and thickened. Beat in 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. Fold in pecans. Scrape batter into 10-inch (4 L) tube pan. Bake in centre of 325°F (160°C) oven for about 50 minutes or until firm to the touch.
Invert onto legs of pan. Let cool completely. Remove cake from pan. Cut cake horizontally into 3 layers.
Icing: In bowl, whip cream and sugar. Using 1 cup (250 mL) of the whipped cream, spread over top of bottom layer. Place second layer on top and repeat. Top with remaining layer; spread remaining cream over top and sides. Refrigerate for at least 30 minutes or up to 24 hours.
Butterscotch Sauce: In saucepan, whisk together brown sugar, cream and butter; bring to boil. Let cool completely. Drizzle some of the sauce over cake. Serve remaining sauce alongside.

Nutrition Facts : Calories 551.2, Fat 36.2, SaturatedFat 18.5, Cholesterol 194.6, Sodium 112.3, Carbohydrate 53.4, Fiber 1, Sugar 46, Protein 5.8

Shmoo Torte image

Provided by evelynathens

Categories Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 12

3 cups whipping cream
1/3 cup icing sugar
2 teaspoons vanilla
16 pecan halves, toasted
1 1/2 cups sugar
1 cup flour
2 cups egg whites (from about 14 eggs)
2 teaspoons almond extract
1 cup finely chopped pecans, toasted
1/4 cup butter
1 cup whipping cream
1 cup packed brown sugar

Steps:

For cake: In bowl, sift ¾ cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, ¼ at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L) tube pan; run spatula through batter to eliminate any large air pockets; smooth top.
Bake in centre of preheated 350F (180C) oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely.
For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature.
Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour ¼ cup (50mL) of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down.
Spread 3 cups (750mL) of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.