LAYERED PECAN TORTE

Layered Pecan Torte image

"Even though the holidays always seem to be more pie-oriented, this cake steals the show at our family celebrations," writes Lois Thayer from Hutchinson, Kansas. "It tastes scrumptious!"

Provided by Taste of Home

Time 1h5m

Yield 12-14 servings.

Number Of Ingredients 20

Ingredients

3 cups finely chopped toasted pecans, divided
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
FILLING:
1/2 cup packed brown sugar
1/3 cup cornstarch
1/8 teaspoon salt
1-1/2 cups half-and-half cream
3/4 cup dark corn syrup
4 egg yolks, lightly beaten
3 tablespoons butter
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans

Steps:

Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in remaining pecans., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely., For filling, in a large heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. Remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours., Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 858 calories, Fat 56g fat (20g saturated fat), Cholesterol 209mg cholesterol, Sodium 430mg sodium, Carbohydrate 85g carbohydrate (51g sugars, Fiber 3g fiber), Protein 9g protein.