Name: Huguenot Torte
Yield: Yields 6 to 8 servings
Cuisine: United States
Ingredients: 1 teaspoon sugar; 3 eggs (at room temperature); ½ teaspoon vanilla extract; 2 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract; 1 cup (202 g) sugar; ½ cup (61 g) flour; 8 perfect pecan halves; cold water; Granulated sugar; ⅔ cup (160 ml) whipping cream, chilled; 1½ cups (355 ml) shelled pecans (6 ounces or 170 g, by weight); 2 medium-sized cooking apples

Preparation info

Yields
6 to 8
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

If I had to choose only one cake as my favorite, it would unquestionably be this Huguenot torte from Charleston. The layers are so light from the well-beaten eggs, yet so rich and moist from the pecans and apples that it seems a contradiction, a palpable cloud. The Creole combination of a classic French technique and the native pecan is inspired. There is great reward in eating this cake, beyond its flavor and texture, though, a symbolic participation in the French Huguenots’ success in fin