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Schmoo torte
Pecan sponge with cream and caramel
Winnipeg's pecan sponge layered with cream and caramel
CanadianSchmoo torte is Winnipeg's own celebration cake, served at bar mitzvahs, weddings and birthday parties in the city's Jewish community since the 1950s and now found in bakeries all over Manitoba. A light angel-style sponge made with ground pecans is split into layers, filled and covered with whipped cream, then drizzled with a warm butterscotch caramel and more nuts. It is a project but most of it can be done the day before. A common mistake is opening the oven too early; the egg-white sponge collapses. Chef's tip: cool the sponge upside down in its tin so it stays tall.
- Total time
- 110 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the sponge
- 8 egg whitesat room temperature
- 1 tsp cream of tartar
- 7 oz caster sugar
- 1 tsp vanilla extract
- 3 ⅛ oz plain flour
- 1 tsp baking powder
- 3 ½ oz pecansfinely ground
For the caramel
- 5 ½ oz brown sugar
- 2 ⅝ oz butter
- ½ cup double cream
For the cream and topping
- 2 cups double cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 2 ⅛ oz pecanstoasted and chopped
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Method
0/9 doneStep 1: Heat the oven to 350°F (300°F fan). Have ready an ungreased 25 cm tube (angel cake) tin.
5 minStep 2: Whisk 8 egg whites with 1 tsp cream of tartar to soft peaks, then add half the 3 ½ oz caster sugar gradually and whisk to stiff, glossy peaks.
8 minStep 3: Beat 4 egg yolks with the rest of the 3 ½ oz caster sugar and 1 tsp vanilla extract until pale and thick. Mix 3 ⅛ oz plain flour, 1 tsp baking powder and 3 ½ oz pecans.
5 minStep 4: Fold the yolk mix into the whites, then fold in the flour-nut mix in three goes with a large metal spoon, just until no streaks remain.
5 minStep 5: Spoon into the tin and bake for 45–50 minutes, until golden and springy and a skewer comes out clean. Invert the tin over a bottle and leave to cool completely, about 1½ hours.
50 minStep 6: For the caramel, melt 5 ½ oz brown sugar and 2 ⅝ oz butter together, stir until bubbling, then pour in ½ cup double cream and simmer for 3 minutes until smooth and thick. Cool until just warm.
8 minStep 7: Whip 2 cups double cream with 3 tbsp icing sugar and 1 tsp vanilla extract to soft peaks.
5 minStep 8: Loosen and turn out the sponge, slice it into three layers and sandwich with some of the cream. Cover the top and sides with the rest.
15 minStep 9: Drizzle the caramel over the top so it runs down the sides and scatter with 2 ⅛ oz pecans. Chill for at least 1 hour; keep in the fridge.
2 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schmoo torte take?
- About 110 minutes in total: 60 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
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