posted by Sue Freeman 02-26-99 7:07 AM
Pecan Torte with Tangerine Cream Filling
INGREDIENTS FOR 2 SERVINGS:
2-1/2 c broken pecans..toasted
3 Tablespoons flour
4 tsp baking powder
1 cup granulated sugar
1 8 0z pkg cream cheese
1/4 c butter or margarine
1/2 cup packed brown sugar
2 teaspoons shredded tangerine peel (or orange)
1 tsp vanilla
1 reciepe whipped cream Frosting
INSTRUCTIONS:
In blender or food processor..process half the pecans...add rest of nuts..and process them until it is ground coarsely
In mixing bowl..combine pecans..flour...and baking powder.
IN processor or blender or mixer...place eggs and sugar..and blend til very smooth. Add nut mixture and blend til smooth scraping sides as neccessary. Mixture may be foamy. Continue to beat until slightly thickened and creamy.
Spread in two greased and floured 8 1/2 inch cake pans...
Bake in 350 degree oven for 25 to 30 mnutes.. or until light brown and top springs back when lightly touched. Cool for 10 minutes...remove from pans.
For tangerine filling...
In a small mixer bowl..beat cream cheese and margarine or butter with electric mixer on med. high speed til fluffy. Gradually add brown sugar...beating for 4 minutes or til smooth and sugar is dissolved. Sit in citrus peel and vanilla.
to assemble..
Cut layers in half so you have 4 layers...spread each layer with tangerine filling..ending with a cake layer on top.
whipped cream frosting...
In a small chilled mixing bowl combine 1 1/2 cups whipping cream...2 Tablespoons sugar and 1 teaspoon finely
shredded tangerine peel. Beat with chilled beaters of an electric mixer on med. speed til soft peaks form...
Frost cake...and can be covered and stored for up to 4 hours in the refrigerator.