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1
Preheat the oven to 325 degrees.
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2
Butter the bottom and sides of 2 cake pans, each measuring 9 inches across by 1 1/2 inches deep.
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3
Cut 2 rounds of wax paper to fit inside the bottom of the pans.
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4
Place rounds in pans and butter lightly.
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5
Sprinkle the paper with flour; shake out excess.
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6
Process the pecan meats in a food processor or electric blender until fine, but not to a paste.
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7
Put the processed pecans in a mixing bowl and add the flour, salt and baking powder.
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8
Blend well.
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9
Destem and peel the apples and cut into quarters.
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10
Cut away the cores.
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11
Cut each quarter into thin slices, and the slices into thin strips.
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12
Cut the strips into very small cubes.
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13
There should be about 2 cups.
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14
Add to the pecan mixture and stir to blend well.
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15
Beat the eggs with a whisk or electric mixer about 2 minutes.
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16
Continue beating while gradually adding 1 cup sugar in small amounts, about 5 minutes.
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17
Beat in the vanilla.
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18
Gradually fold the apple mixture into the beaten eggs.
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19
Pour an equal portion of the batter into each of the prepared pans and smooth over the tops.
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20
Place the pans on center shelf of oven and bake 35 minutes or until a cake tester inserted in the center comes out clean.
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21
Transfer cake pans to a rack and let stand 10 minutes.
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22
Run a knife around the rim of each cake and unmold.
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23
Let stand on a rack until the layers are cool.
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24
Put cream in a mixing bowl and start beating.
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25
Gradually add remaining 1 tablespoon sugar and continue beating until cream is stiff.
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26
Spread one cake layer with slightly more than half the whipped cream.
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27
Top with the second layer.
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28
Spoon the remaining whipped cream into a pastry bag outfitted with a No.
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29
5 star tube.
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30
Pipe 8 rosettes of whipped cream on top of the cake.
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31
Chill the cake briefly.
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32
Top each rosette with a pecan.
