It’s a Winnipeg legend that tastes so good people want to eat the whole torte. This single-serving shmoo lets your guests do just that. The sublime caramel is the first taste, setting a sweet tone for the beautiful textural range of the soft cream filling, smooth sauce, moist cake and crunchy pecan.
3/4 cup sugar
1/2 cup flour
1 cup egg whites (approx 7)
1 tsp almond extract
1/2 cup toasted pecans, finely chopped
2 Tbsp butter
1/2 cup whipping cream
1/2 cup brown sugar, packed
1 1/2 cups whipping cream
2 1/2 Tbsp icing sugar
1 tsp vanilla
Sift half of sugar with flour. In large bowl, beat egg whites on high speed until soft peaks form. Add almond extract and remaining sugar (two Tbsp at a time). Beat until glossy with stiff peaks. Fold in flour mix in four portions. Fold in pecans. Pour into parchment-lined jelly roll pan. Bake at 350ºF for 12 mins, until top is golden & cake springs back when touched. Cool, inverted, on a cookie rack. Remove from pan and, using a round cookie cutter, punch 12 cake circles.
Bring butter and half of cream to boil on medium heat. Add sugar & remaining cream. Bring to boil. Reduce heat and simmer 5 min. Cool.
Whip cream with icing sugar and vanilla.
Place cake circle on serving plate. Cover with thin layer of caramel sauce and cream. Repeat layer ending with cream. Drizzle caramel sauce to cover entire top of cake. Garnish with pecan half.
Yield 4 single tortes