Pecan pie tends to be very sweet—which is why many love it—but this torte is a not-too-sugary alternative made with plenty of ground pecans and eggs that bake into a meringue-like cake. Garnish with a big dollop of boozy whipped cream.
Pecan Torte with Bourbon Whipped Cream
1 3/4 cups (7 oz./220 g) pecans
2 Tbs. all-purpose flour
1/4 tsp kosher salt
6 large eggs, separated
2/3 cup (5 oz./155 g) granulated sugar
For the bourbon whipped cream:
1/2 cup (4 fl. oz./125 ml) heavy cream
1 tsp. confectioners’ sugar
2 tsp. bourbon
1 tsp. vanilla extract
Preheat an oven to 325°F (165°C). Line the bottom of a 9-by-3-inch (23-by-7.5-cm) round cake pan with parchment paper.
In a food processor, process the pecans, flour and salt until finely ground; do not overprocess. In the bowl of a stand mixer fitted with the whisk, beat the egg yolks and 1/3 cup (3 oz./90 g) of the granulated sugar on medium-high speed until pale and thick, 3 to 5 minutes. Using a rubber spatula, fold in the pecan mixture.
In a clean bowl, using the cleaned whisk attachment, beat the egg whites on medium speed until they start to foam. Slowly add the remaining 1/3 cup granulated sugar and beat until the whites start to increase in volume and become firm, gradually increasing the speed to high. Beat until the whites form medium peaks but still look wet. Carefully fold a third of the whites into the pecan mixture, then fold in the remaining whites.
Pour the batter into the prepared pan and smooth the top. Bake until the cake is lightly browned and a skewer inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan on a wire rack. Run a knife around the edge of the pan and invert the torte onto a plate. Peel off the parchment paper. Turn the cake right side up.
To make the whipped cream, in the bowl of the stand mixer, whip the cream, confectioners’ sugar, bourbon and vanilla until the cream just holds its shape. Serve the torte garnished with the cream. Serves 6 to 8.
Find more mouthwatering ways to end a meal in our
cookbook Dessert of the Day, by Kim Laidlaw.