Martin's Three Layer Huguenot Torte Recipe

Name: Martin's Three Layer Huguenot Torte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Large eggs, whole; 1/2 teaspoon salt; 4 1/2 c. powdered sugar; 3 c. minced, skinned tart apples; 3 c. coarsely minced pecans; 3 teaspoon vanilla extract; ½ teaspoon flour mixed with 1/2 teaspoon baking pwdr; 1/2 pound apricot jam; 3 c. sliced tart apples; 3 c. whipped cream, lightly flavored with 3 teaspoon almond flavoring & 3 tbsp. confectioners' sugar

Servings: persons

1
["Beat whole Large eggs with salt till light and fluffy; gradually add in powdered sugar and continue beating till stiff.", "Mix in apples and nuts with rubber spatula.", "Add in vanilla, flour and baking pwdr; pour into 3 well greased baking pans (8"" x 12"" x 3"" deep, minimum).", "Sprinkle top with granulated sugar and bake at 325 degrees for 45 min till crusty and light brown.", "During the baking, open the door once or possibly twice and prick with fork to allow steam to escape.", "Allow to get cool in the pan overnight.", "Turn out.", "Take one layer, place on jelly roll pan.", "Strain apricot jam and brush top of layer with a little of the jam.", "Cover the top, overlapping with thin slices of peeled apple.", "Sprinkle with a little sugar and hold under broiler to singe edges of apples.", "Remove, cold and glaze with rest of apricot jam.", "Sandwich 3 layers with whipped cream, reshape and stick around the edge with meringue.", "MERINGUE: Beat 3 egg whites to soft peaks, gradually add in powdered sugar and continue beating till stiff.", "Fill into pastry bag with a large plain tube about the size of a quarter.", "Line a jelly roll pan with waxed paper and pipe small egg shapes.", "Sprinkle top with granulated sugar and bake at 325 degrees for 1/2 hour or possibly till hard to touch.", "Remove.", "Pour a little cool water underneath paper and loosen with spatula.", "Put rest of whipped cream in pastry bag; use small star tube, pipe rosettes of whipped cream around edge of cake and stick meringues around the sides."]

3746

kcal

Calories

235

Fat

388

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 Large eggs, whole, 1/2 teaspoon salt, 4 1/2 c. powdered sugar, 3 c. minced, skinned tart apples, and more.

Yes, Martin's Three Layer Huguenot Torte Recipe 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.

That's it — enjoy your meal!