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SHERRY PECAN TORTE
serves 16
11
large egg yolks
11 large egg whites
1 large egg
1 1/2 cups sugar
5 tablespoons dry sherry
2 cups pecans, ground
1/3 cup fine bread
crumbs
1 tablespoon all purpose flour
1/4 teaspoon cream of tartar
3 cups heavy cream
1/4 cup icing sugar
3/4 cup raspberry jam
1
cup chopped pecans
Preheat oven to 275 degrees.
Grease 2 10 inch
cake pans. Line with waxed paper. Grease and flour. In an electric mixer, beat
yolks and whole egg at high speed.
Add half of sugar, half of sherry, and
beat well until light Fold in bread crumbs and flour.
Beat egg whites with
cream of tartar to a foamy consistency. Add remaining sugar, and beat to form
peaks.
Fold in nut mixture. Pour batter in pans.
Bake 50 minutes. Cool
cakes in pans 30 minutes.
Invert on racks.
Beat cream with sugar, and
sherry until stiff. Cut cakes in halves. Spread layers with jam and cream.
Assemble cake. Frost top and sides of cake.
Coat sides with chopped
pecans. Decorate with cream.
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