Schmoo Torte

is a moist pecan angel food cake that is tortured and filled with sweet whipped cream, before being served with a butterscotch sauce. This decadent cake is served in various bakeries and dessert restaurants in the city, and seems pretty common at Winnipeg Bar Mitzvahs, but you don't really see it anywhere else.

INGREDIENTS

Cake:

12 large egg whites

1 cup cake flour

1 cup hazelnut flour/flour

1 teaspoon of baking powder

1 teaspoon cream of tartar

A pinch of salt

1 cup sugar

1 teaspoon vanilla extract

Icing:

2 cups heavy whipped cream

3 tablespoons confectioners / icing / powdered sugar

1 teaspoon vanilla extract

Caramel:

butter cup

1 cup packaged brown sugar

cup of heavy cream

1 teaspoon vanilla extract

INSTRUCTIONS

1.Preheat oven to 350 F (180 C). Line the bottom of the tube / angel food cake pan with parchment paper, set aside. (Do not lubricate the mold)

2.Separate the egg whites in the bowl of a stand mixer, let stand at room temperature for about 20 minutes.

3.In a separate bowl, combine flour, hazelnut flour and baking powder; set aside.

4.Add the cream of tartar and salt to the egg whites, using a whisk to press down on low heat until well combined. Increase speed, beating until stiff peaks form. Reduce speed to medium and add sugar slowly, a little at a time, until combined. Turn on low speed, add vanilla, mix until smooth.

5.Remove the bowl from the stand mixer, stirring gently in the flour mixture - about a glass at a time - ONLY until combined. Be gentle, you don't want to deflate the eggs!

6.Slowly pour the mixture into the tube mould. Bake for 35-40 minutes.

7.Turn the cake over to a cooling rack - leave it in the baking dish - and let it cool for about an hour. Remove the mold, cut the cake into 3 layers of the same thickness.

8.Beat 2 cups of whipped cream with icing sugar and vanilla until very thick. Spread as filling between 3 layers of cake, stacking as you go. Use the remaining whipped cream to frost the sides and center of the cake, garnishing with more pecans for garnish if desired. Refrigerate for at least two hours.

9.Melt the butter in a medium saucepan. Add brown sugar and heavy cream, stir until smooth. Bring to a boil over medium heat. Boil for 2 minutes. Add vanilla, let it cool.

10.To serve, reheat the sauce, sprinkling it over the entire pie and/or individual slices.