My Auntie Cathie said to me quite a while back that one of her favourite desserts is a Schmoo Torte and that her daughter in law brings her a piece every once in a while and she just loves it. So my mission was on Sunday to make the best Schmoo Torte from scratch that I can make! I started this feat by googling and comparing recipes and found a recipe that I liked that had all the same ingredients as numerous other recipes I looked at. Then I assessed my pantry and found that I only needed to purchase a few ingredients to start my cake.
Sunday morning I started to make the cake. I first separated 12 eggs the yolks from the whites. Then I beat the whites with some cream of tartar and sugar until I had the egg whites filling up my 8 cup measuring bowl! I actually ended up moving all the ingredients into a punch bowl so I would have more room to mix them. Once the egg whites created stiff peaks I moved onto the egg yolks and beat them for 4 minutes and added the remaining sugar and vanilla. I quickly toasted some pecan pieces and I mixed the flour and baking soda into the yolk mixture. Then I folded the egg whites and pecans into the batter until just combined. I greased a large bunt pan and put the batter into the pan. Once I had all the batter in, I tapped the baking dish slightly to try and remove any air bubbles that might be lurking in the batter. Then I baked at 325 for 55 minutes.
While the cake was baking I whipped up the whipping cream with two tablespoons of icing sugar and put that in the fridge to stay cool. I also boiled up the butterscotch sauce and let that cool and stored it in the fridge until I was ready to serve the cake. Once the cake was done cooking and the top sprang back after being touched lightly I inverted my pan and let the cake cool upside down on the legs of the bunt pan.
Once the cake was cooled I carefully removed it from the pan and let it sit on a wire rack to further cool before I tried to slice it into layers. Now the slicing it into layers was definitely the hardest part for me. I need to try and find a tool for this but I used a piece on thread and I pulled the thread through the cake and slice the cake into three layers. I put the bottom layer of the cake on my serving dish and used about 1 cup of the whipping cream as the filling. I then put the second layer on top and smooshed it down a bit. I added another 1 cup of whipping cream as the filling and then put the top layer of the cake on. I finished icing the entire top and sides of the cake with the left over whipped cream and sat the cake in the fridge to cool.
Once I was ready to serve the dessert I reheated the butterscotch sauce and added some freshly toasted pecans to the top of the cake and voila what a delicious, light and fluffy dessert that was loved by all!
I really was scared to try and make this cake but if I can do it anyone can. I just say to read all the instructions once first and then continue to review the instructions as you are baking. Take things slow and try and be prepared as possible with all your ingredients ready and just go for it!
I got my recipe from http://www.acanadianfoodie.com/2013/07/25/the-famous-canadian-winnpeg-schmoo-cake/
Ingredients for the Cake
- 12 egg whites
- 12 egg yolks
- ½ teaspoon cream of tartar
- 1 cup granulated sugar, divided
- 2 teaspoon vanilla
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 2 cup pecans, toasted and chopped fine
Ingredients for the Filling
- 3 cups whipping cream
- 2 tablespoons icing sugar
Ingredients for the Butterscotch Sauce
- 3/4 cup sticks unsalted butter (room temperature)
- 1½ cups packed light brown sugar
- 1 cup heavy cream
- ½ teaspoon vanilla
Instructions for the Cake
Preheat oven to 325°F/160°C
In a large bowl, beat egg whites with the cream of tartar adding ½ cup of the granulated sugar very gradually until stiff peaks form
In another bowl, beat egg yolks until light (about 4 minutes); add remaining ½ cup granulated sugar and vanilla
Combine flour and baking powder; stir into yolk mixture
Fold in one-quarter of the egg whites until combined; fold in remaining egg whites
Carefully fold in the pecans
Pour batter into prepared pan; gently shake to level top of batter
Bake 50-60 min.; remove from oven, invert to cool
Remove from pan; slice cake into 3 layers
Instructions for the Filling
Whip 2½ cups of whipping cream with the icing sugar
Fill each layers with 1 cup of the cream; cover top and sides with remaining filling
Chill in the refrigerator 2 hours, or up to 24 hours
Instructions for the Sauce
In a 1½- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar
Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla
Simmer sauce, stirring occasionally, until thickened slightly, about 15-20 minutes
Cool sauce to warm and store in a tightly sealed container until ready to serve
Just before serving, re-heat sauce and drizzle over torte; add extra sauce and pecans for your guests to add to their pieces.