Pecan Torte with Bourbon Whipped Cream

Pecan Torte with Bourbon Whipped Cream is a lacto ovo vegetarian side dish. For 88 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 271 calories, 6g of protein, and 20g of fat. This recipe serves 10. This recipe from Leites Culinaria requires bourbon, unbleached flour, heavy cream, and granulated sugar. 12 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so outstanding. Similar recipes are Bourbon Pecan Pie with Cinnamon Whipped Cream, Chocolate-Bourbon Pecan Torte, and Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche.

Servings: 10

Preparation duration: 35 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-by-3-inch round cake pan with parchment paper.2. In a food processor, process the pecans, flour, and salt until finely ground; do not overprocess. Set aside.3. Using a stand mixer, beat the egg yolks and 1/3 cup of the granulated sugar with the whisk on medium-high speed until pale and thick, 3 to 5 minutes. Using a large rubber spatula, fold in the pecan mixture. Transfer to a large bowl.4. Thoroughly wash and dry the mixer bowl and whisk. Beat the egg whites with the whisk on medium speed until they start to foam. Add a third of the remaining 1/3 cup granulated sugar and beat until the whites are opaque, then add another third of the sugar. When the whites start to increase in volume and become firm, add the remaining sugar and increase the speed to high. Beat until the whites form soft peaks but still look wet (note below). Using the spatula, carefully fold a third of the whites into the pecan mixture, then fold in the remaining whites.5. Pour the batter into the prepared pan and smooth the top. Bake until lightly browned and a skewer inserted into the center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack.6. Run a table knife around the edge of the pan and invert the pecan torte onto a serving plate. Peel off the parchment paper. Put it right side up on the serving plate.7. Just before serving, make the whipped cream: Whip the cream, confectioners’ sugar, bourbon, and vanilla until the cream just holds its shape. Cut the torte into wedges and place a dollop of whipped cream alongside each serving of pecan torte.

 

Step by step:

1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

2. In a food processor, process the pecans, flour, and salt until finely ground; do not overprocess. Set aside.

3. Using a stand mixer, beat the egg yolks and 1/3 cup of the granulated sugar with the whisk on medium-high speed until pale and thick, 3 to 5 minutes. Using a large rubber spatula, fold in the pecan mixture.

4. Transfer to a large bowl.

5. Thoroughly wash and dry the mixer bowl and whisk. Beat the egg whites with the whisk on medium speed until they start to foam.

6. Add a third of the remaining 1/3 cup granulated sugar and beat until the whites are opaque, then add another third of the sugar. When the whites start to increase in volume and become firm, add the remaining sugar and increase the speed to high. Beat until the whites form soft peaks but still look wet (note below). Using the spatula, carefully fold a third of the whites into the pecan mixture, then fold in the remaining whites.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake until lightly browned and a skewer inserted into the center comes out clean, 35 to 40 minutes.

9. Let cool completely on a wire rack.

10. Run a table knife around the edge of the pan and invert the pecan torte onto a serving plate. Peel off the parchment paper. Put it right side up on the serving plate.

11. Just before serving, make the whipped cream: Whip the cream, confectioners’ sugar, bourbon, and vanilla until the cream just holds its shape.

12. Cut the torte into wedges and place a dollop of whipped cream alongside each serving of pecan torte.

Nutrition Information:

covered percent of daily need