Layered Pecan Torte
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 ⓘ
Instructions
- 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.
- In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1384
kcal
69% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).