Pecan Torte with Bourbon Whipped CreamNovember 11, 2019
This pecan torte with bourbon whipped cream is a simple cake made with ground pecans, a little flour, salt, eggs, and sugar. A dollop of bourbon-spiked whipped cream takes it over the top.
A small slice of this dense pecan torte satisfies even the most insatiable appetite. The combination of pecans in the cake and bourbon in the silken smooth whipped cream is a classic Southern crowd-pleaser.–David Leite
Pecan Torte with Bourbon Whipped Cream
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 8
- Make the pecan torte
- 1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-by-3-inch round cake pan with parchment paper cut to fit.
- 2. In a food processor, process the pecans, flour, and salt until finely ground. Do not overprocess.
- 3. Using a stand mixer, beat the egg yolks and 1/3 cup of the granulated sugar with the whisk on medium-high speed until pale and thick, 3 to 5 minutes. Using a large rubber spatula, fold in the pecan mixture. Transfer to a large bowl.
- 4. Thoroughly wash and dry the mixer bowl and whisk. Beat the egg whites with the whisk on medium speed until they start to foam.
- 5. Add 1/3 of the remaining granulated sugar and beat until the whites are opaque, then add another third of the sugar. When the whites start to increase in volume and become firm, add the remaining sugar and increase the speed to high. Beat until the whites form soft peaks but still look wet. Using the spatula, carefully fold 1/3 of the whites into the pecan mixture and then fold in the remaining whites.
- 6. Pour the batter into the prepared pan and smooth the top. Bake until lightly browned and a skewer inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool completely on a wire rack.
- 7. Run a table knife around the edge of the pan and invert the pecan torte onto a cake stand or serving plate. Peel off the parchment paper. Carefully place the cake right side up on the stand or plate.
- Make the bourbon whipped cream
- 8. Just before serving, in a stand mixer on medium-high speed, beat the cream, confectioners’ sugar, bourbon, and vanilla until the cream just holds its shape.
- Serve the pecan torte with bourbon whipped cream
- 9. Cut the torte into wedges and place a dollop of whipped cream alongside each serving of pecan torte. Originally published April 23, 2003.
*What You Need To Know About Proper Whipping Technique
- Whipping egg whites
- For successful whipping, the bowl and beaters must be perfectly clean, because even a trace of fat prevents good loft. It is also important to start with room-temperature whites. Sugar and/or cream of tartar are often added during whipping to help stabilize the whites. To test if the whites are whipped to the desired finish, lift the beaters: soft peaks should droop over gently and look wet; medium firm peaks should stand upright but still appear moist and satiny.
- Whipping cream
- Beating air into cream stiffens it for use as a filling, frosting, or garnish. Always take cream for whipping straight from the refrigerator; cream allowed to stand at room temperature is more likely to separate as it is being whipped. Also chill the bowl and beaters (or whisk) on warm days or in a warm kitchen. If you have overwhipped the cream and it’s too stiff, try folding in a few tablespoons of cream, 1 at a time, from the carton.
- Keep in mind that cream labeled “ultra pasteurized” will not rise to the same billowing heights as regular pasteurized cream.
Pecan Torte with Bourbon Whipped Cream Recipe © 2003 Fran Gage. Photo © 2003 Noel Barnhurst. All rights reserved. All materials used with permission.