Pecan Torte (Makes 10 servings)
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Grease 9-inch springform pan. Line bottom with waxed paper round
(paper will adhere to the bottom of pan with the grease already
there); grease paper. Dust pan with flour.
In food processor bowl with knife blade, blend 1 c. pecans (may be
slightly toasted) with 2 T. sugar until finely ground. Add 1 c. fresh
bread crumbs and 2 T. all-purpose flour and turn on processor until
crumb mixture is thoroughly blended.
Preheat oven to 325 degrees Fahrenheit.
In large mixer bowl, beat 5 egg yolks with 1/4 c. sugar until thick
and lemon-colored, about 7 minutes.
With clean, dry beaters and bowl, whip 5 egg whites with 1/8 t. salt
until soft peaks form. Beating at high speed, beat in 1/2 t. vanilla,
then sprinkle in 1/4 c. sugar, 2 Tablespoons at a time, beating well
after each addition until sugar is dissolved and whites stand in stiff
peaks.
With rubber spatula or wire whisk, gently fold beaten egg whites
together with nut mixture, one-third at a time, into egg-yolk mixture
just until blended.
Pour batter into prepared springform pan and spread evenly with rubber
spatula. Bake 40-45 minutes until toothpick inserted in center of
torte comes out clean (top will begin to turns slightly brown).
Cool in pan 2 minutes; with knife carefully loosen torte from side of
pan. Invert torte onto wire rack. Carefully remove pan; discard
waxed paper. Cool torte completely.
When cool, transfer torte to serving plate. Just before serving,
sprinkle with confectioners' sugar.
Nutrition information (per serving): about 180 calories, 5 g protein,
20 g carbohydrate, 10 g total fat (1 g saturated), 107 mg cholesterol,
80 mg sodium.
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