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Pecan Torte

"This is a great showpiece and a delight to eat."

Ingredients :

• Cake:
• 6 egg whites
• 1/2 cup all-purpose flour
• 1 teaspoon unsweetened cocoa powder
• 1 1/2 cups ground pecans
• 6 egg yolks
• 2/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon instant coffee granules
• Mocha Cream Filling and Frosting:
• 1 teaspoon instant coffee powder
• 1 tablespoon boiling water
• 2 cups heavy whipping cream
• 2 tablespoons white sugar
• 1/2 cup pecan halves for garnish

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H55M

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
• Beat egg whites in mixing bowl until medium-stiff peaks form; set aside. Sift together flour and cocoa powder; whisk in ground pecans and set aside.
• In a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan mixture. Spread batter into prepared pans.
• Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. Let cakes cool slightly, then remove from pans to cool completely on wire racks.
• To Make Mocha Cream: Dissolve 1 tablespoon coffee granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled coffee.
• Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.

Notes :

• If you like, you can use a long serrated knife to trim the tops of the cakes to make them more even before filling and frosting the layers.

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