PECAN TORTE

FOR THE TORTE:
4 large eggs, at room temperature, separated
1 cup granulated sugar
2 tbsp. sifted cake flour
1/2 tsp. salt
1/4 tsp. baking powder
3 tbsp. orange juice (or white rum)
2 cups very finely groud pecans
FOR THE FILLING:
1/3 cup heavy cream
1 1/2 tsp. grated orange zest
1/2 tsp. vanilla extract
1/4 cup confectioners' sugar
1 tsp. light corn syrup
FOR THE FROSTING:
8 oz. semisweet chocolate morsels
1/2 cup sour cream
speck of salt
chopped pistachio nuts (for garnish)

TO MAKE THE TORTE:
Preheat the oven to 350 degrees F. Well-grease 2 (8-inch) cake pans.

In a mixer bowl, beat the egg yolks until thick and light, about 2 minutes. Gradually add the granulated sugar, and then beat for another 2 minutes so the mixture is well combined. By hand, stir in the cake flour, salt, baking powder, and juice or rum; set aside.

In another mixer bowl, beat the egg whites until very stiff. Fold half of the nuts into the yolk mixture, then add half of the egg whites to the egg-nut mixture and repeat, ending with the egg whites. Pour into prepared cake pans.

Bake for 25 to 30 minutes, or until the tops are golden brown and spring back when lightly touched with your finger. Cool on a rack for 20 minutes, then remove from the pans.

TO MAKE THE FILLING:
Pour the cream into a chilled mixer bowl and add the orange zest, vanilla, confectioners' sugar, and corn syrup. Beat until stiff.

Place one cake layer on a round plate and spread with all the filling. Top with the remaining layer and refrigerate.

TO MAKE THE FROSTING:
Melt the chocolate morsels in a double boiler over hot, not boiling, water. Stir in the sour cream and salt, and mix gently. Remove from the heat and spread on the sides and top of the torte. Sprinkle with chopped pistachios.

Makes 10 servings
Source: Christmas in the Heartland by Marcia Adams