Carolina Huguenot Torte

Name: Carolina Huguenot Torte
Yield: Makes one 9-inch single-layer cake; serves about 8
Cuisine: United States
Ingredients: ¼ cup plus 2 tablespoons all-purpose flour; 2 large eggs plus 1 teaspoon egg yolk; 8 perfect pecan halves; 1 cup peeled, quartered, cored and finely chopped apple; ⅓ cup heavy cream, well chilled; 1 cup mixed shelled nut pieces (pecans, walnuts, black walnuts); 1 cup mixed shelled nut pieces (pecans, walnuts, black walnuts); 1 cup mixed shelled nut pieces (pecans, walnuts, black walnuts); ¾ cup plus 2 tablespoons sugar, plus more for coating the pecans; 1 cup mixed shelled nut pieces (pecans, walnuts, black walnuts); 2 large eggs plus 1 teaspoon egg yolk; ¾ cup plus 2 tablespoons sugar, plus more for coating the pecans

Preparation info

Makes one 9 inch single-layer cake; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Huguenot torte is a pecan and apple cake layered with whipped cream. While most people think of this as an old Charleston dessert, it is actually much more recent, as is pecan pie.

Ingredients

1 cup mixed shelled nut pieces (pecans, walnuts, black walnuts)
¾ cup plus

Americas
United States
Charleston
Dessert
South Carolina
Cake
Vegetarian

Method

Preheat the oven to 375 degrees F, and set a pan of water in the bottom of the oven. Lightly butter and flour a 9-inch springform pan, shaking out the excess flour; set aside.
Finely grind the nuts with the 2