PECAN TORTE
This is something different to serve when you have company or make a special dinner. Or have it whenever just, because you like it! Again this is from my Mader's German Cookbook! I love this little cookbook!!
Provided by Mary Louise
Categories Other Desserts
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Prepare two 9 inch can pans. Line pans with parchment paper and butter the paper and sides of pan.
- 2. Beat eggs yolks until thick and lemon colored. While beating gradually add sugar and vanilla.
- 3. Beat egg whites until stiff. Do not over beat. Fold into egg along with pecans.
- 4. Pour into prepared pans.
- 5. bake for 25 minutes or until cake shrinks from sides of pans.
- 6. Mix 1 quart frozen vanilla custard with 2 ounces of rum. I like to get the Custard fresh from Culver's Frozen Custard. Pack custard into a foil lined 9 inch cake pan. Freeze until time to serve.
- 7. When ready to serve place one cake on serving tray. Put layer of rum custard on top. Top with other cake. Sprinkle with confectioners sugar.
- 8. Serve with butterscotch sauce that you have prepared ahead of time.
- 9. Boil for one minute, 1/2 cup brown sugar, 3/4 cup corn syrup, 1 tablespoon butter, and 1 tablespoon water. When cool stir in 2 tablespoons of rum. Put sauce in a pitcher.
- 10. Slice cake and serve with butterscotch sauce.
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