Shmoo Torte
Indulge in the decadent delight of a classic Shmoo Torte, a dessert masterpiece that's as elegant as it is irresistible. This light yet luscious cake is made with layers of airy pecan-studded sponge, delicately folded to perfection, then blanketed with rich, freshly whipped cream. A generous drizzle of caramel sauce weaves its golden sweetness throughout each bite, while the nutty crunch of toasted pecans elevates the texture and flavor. With just 25 minutes of prep time, this torte is perfect for impressing guests or treating yourself to something special. Serve it chilled for a refreshing dessert that melts in your mouth and leaves everyone wanting another slice. Perfect for celebrations or any occasion that calls for something truly indulgent, this Shmoo Torte is a show-stopping delight!
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Recipe Information
Ingredients
- 6 large eggs
- 200 grams granulated sugar
- 65 grams all-purpose flour
- 1 teaspoon baking powder
- 100 grams pecans (chopped)
- 500 milliliters heavy whipping cream
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 200 milliliters store-bought caramel sauce
- 50 grams pecans (for topping)
Instructions
Preheat your oven to 180°C (350°F). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.
Separate the egg yolks from the whites. In a large mixing bowl, beat the egg whites until soft peaks form, then gradually add half the granulated sugar while continuing to beat until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar until pale and fluffy.
Gently fold the egg yolk mixture into the egg whites. Sift the flour and baking powder over the egg mixture, and fold gently to combine without deflating the batter.
Fold in the chopped pecans, ensuring they are evenly distributed.
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake layers to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Once the cake layers are cool, place one layer on a serving plate. Spread a generous layer of whipped cream over the top, followed by a drizzle of caramel sauce.
Place the second cake layer on top, and repeat with whipped cream and caramel sauce.
Garnish the torte with the remaining pecans, either whole or chopped, and an extra drizzle of caramel sauce.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 47.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
