Shmoo Torte Recipe

Name: Shmoo Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whipping cream; 1/3 cup icing sugar; 2 teaspoons vanilla; 16 pecan halves, toasted; Cake; 1 1/2 cups sugar; 1 cup flour; 2 cups egg whites (from about 14 eggs); 2 teaspoons almond extract; 1 cup finely chopped pecans, toasted; Caramel Sauce; 1/4 cup butter; 1 cup whipping cream; 1 cup packed brown sugar

Servings: persons

3 cups whipping cream
1/3 cup icing sugar
2 teaspoons vanilla
16 pecan halves, toasted
Cake
1 1/2 cups sugar
1 cup flour
2 cups egg whites (from about 14 eggs)
2 teaspoons almond extract
1 cup finely chopped pecans, toasted
Caramel Sauce
1/4 cup butter
1 cup whipping cream
1 cup packed brown sugar

1
For cake: In bowl, sift 3/4 cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, 1/4 at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L) tube pan; run spatula through batter to eliminate any large air pockets; smooth top.
2
Bake in centre of preheated 350F (180C) oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely.
3
For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature.
4
Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour 1/4 cup (50mL) of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down.
5
Spread 3 cups (750mL) of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.

4716

kcal

Calories

418

Fat

231

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: 3 cups whipping cream, 1/3 cup icing sugar, 2 teaspoons vanilla, 16 pecan halves, toasted, and more.

Yes, Shmoo 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.

That's it — enjoy your meal!

Shmoo Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions