Classic Caramel Pecan Schmoo Torte
This Classic Caramel Pecan Schmoo Torte is a delicious and classically Canadian layer cake with a pecan-flavoured Angel Food Cake base, fluffy whipped cream frosting, and homemade caramel sauce! It's sweet and decadent and makes the perfect impressive dessert!
Servings 12 servings
Calories 431kcal
Ingredients
For the cake:
- 12 large egg whites, at room temperature
- a pinch of salt
- 1 teaspoon cream of tartar
- 1 1/3 cups white sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 cup pecan meal or pecan flour, sifted at least twice
- 1 teaspoon baking powder
For the frosting:
- 2 cups heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the caramel sauce:
- 1/2 cup butter
- 1 1/2 cups brown sugar, packed
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 24-36 pecans for garnish
Instructions
For the cake:
- Preheat your oven to 350 degrees Fahrenheit.
- Add the egg whites, salt and cream of tartar to the bowl of your stand mixer fitted with the whisk attachment (or, use a hand mixer and a large mixing bowl).
- Whip on low speed until combined and then turn the mixer to high and whip until stiff peaks form.
- Turn the mixer to medium and mix in the vanilla extract and sugar (adding only half the sugar at a time), just until combined.
- In a separate bowl, combine the pecan meal, cake flour and baking powder. It is very important to sift this mixture several times in order to prevent lumps and to remove any larger pieces of the pecans. This mixture should be powdery and light in order to ensure a light and airy cake. Larger chunks of the mixture will deflate the cake, causing it to be tough and dense.
- Fold in the pecan mixture very carefully with a rubber spatula in two or three additions (add a little of the pecan mixture, fold it in, and then add some more).
- Add the batter to an Angel Food Cake pan and bake at 350 degree Fahrenheit for about 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Cool upside-down until completely cool, and slice into three layers with a serrated knife.
For the frosting:
- Whip the cream, powdered sugar and vanilla on high speed until stiff peaks form. Set aside.
- Spread the frosting between the layers of the cake and after you stack the layers, spread the remainder of the frosting over the whole cake.
For the caramel sauce:
- Melt the butter in a medium pot over medium heat.
- Add the brown sugar and heavy whipping cream, whisking over the heat until smooth and until the mixture reaches a boil.
- Boil for 2 minutes, whisking constantly.
- Add the vanilla and remove from the heat, allowing it to cool completely before drizzling it over the top of the cake.
Assembly:
- Add pecans to the top of the cake in a circular design and drizzle the caramel sauce over the top of the cake.
- Slice and serve immediately, or store in the fridge for up to a few hours before serving.
Video
Notes
To make this recipe ahead of time, prepare the cake, the frosting, and the caramel sauce separately up to 24 hours before and assemble just before serving.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 62g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 135mg | Potassium: 195mg | Fiber: 2g | Sugar: 52g | Vitamin A: 382IU | Calcium: 71mg | Iron: 1mg