pecan torte

How To Make pecan torte

• 1

  Preheat oven to 350 degrees. Prepare two 9 inch can pans. Line pans with parchment paper and butter the paper and sides of pan.
• 2

  Beat eggs yolks until thick and lemon colored. While beating gradually add sugar and vanilla.
• 3

  Beat egg whites until stiff. Do not over beat. Fold into egg along with pecans.
• 4

  Pour into prepared pans.
• 5

  bake for 25 minutes or until cake shrinks from sides of pans.
• 6

  Mix 1 quart frozen vanilla custard with 2 ounces of rum. I like to get the Custard fresh from Culver's Frozen Custard. Pack custard into a foil lined 9 inch cake pan. Freeze until time to serve.
• 7

  When ready to serve place one cake on serving tray. Put layer of rum custard on top. Top with other cake. Sprinkle with confectioners sugar.
• 8

  Serve with butterscotch sauce that you have prepared ahead of time.
• 9

  Boil for one minute, 1/2 cup brown sugar, 3/4 cup corn syrup, 1 tablespoon butter, and 1 tablespoon water. When cool stir in 2 tablespoons of rum. Put sauce in a pitcher.
• 10

  Slice cake and serve with butterscotch sauce.
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