Layered Pecan Torte Recipe

Name: Layered Pecan Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups finely chopped toasted pecans, divided; 1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 5 eggs,; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 3/4 cup dark corn syrup; 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

Servings: persons

3 cups finely chopped toasted pecans, divided
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs,
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
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

1
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.
2
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350u00b0 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.
3
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.
4
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.
5
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.

2591

kcal

Calories

179

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups finely chopped toasted pecans, divided, 1/2 cup butter, softened, 1/2 cup shortening, 2 cups sugar, and more.

Yes, Layered Pecan Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Pecan Torte

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