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Southern Heritage Torte Recipe


A light vanilla layer cake rich with sweet potato pastry cream, pecan meringue, and caramel whipped cream frosting.

Ingredients

Vanilla Chiffon cake layers
4.4 oz egg yolks
6.6 oz granulated sugar
2.2 oz vegetable oil
1 oz water
0.2 oz vanilla extract
4.4 oz egg whites
.02 oz baking powder
5.1 oz sifted cake flour

Pecan Meringue Layers
3.0 oz finely ground toasted pecans + 3 oz to garnish
0.3 oz cornstarch
3.0 oz egg whites
4.0 oz granulated sugar

Salty Caramel Whipped Cream

1 cup heavy cream, chilled
1/4 teaspoon salt
1 tablespoon caramel sauce (see recipe below)
Caramel Sauce
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

Sweet Potato Pastry Cream

2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
1 ½ cup sweet potato, drained and mashed
3 tablespoons unsalted butter, room temperature
1 pinch salt

Directions

Vanilla Chiffon cake layers
1. Whip up egg yolks with 1.2oz of sugar to full volume
2. On medium speed add the oil, water, and vanilla extract slowly, incorporate well.
3. In a separate bowl whip up egg whites with remaining sugar to medium peak.
4. Combine baking powder and flour
5. By hand, incorporate four mixture in stages into the egg yolk mix, just to incorporate.
6. Fold the meringue carefully into the mixture by hand, do not over mix!
7. Bake at 360 degrees Fahrenheit until it springs back when you touch the center lightly.
8. Allow to cool before cutting cake out of the ring.

Pecan Meringue Layers
1. Heat egg whites and sugar over a double boiler to 120 degrees Fahrenheit.
2. Whip up mixture to stiff peak
3. Gently fold under the mixture of sliced toasted and slightly crushed ground pecans, and cornstarch by hand
4. Pipe or spread onto 10 inch rounds on lightly greased parchment paper
5. Bake at a very low oven temperature (250 degrees Fahrenheit) until firm throughout
6. Allow to cool at room temperature, do not refrigerate!

1. Chill the bowl, beaters and cream thoroughly before beginning.
2. Using an electric mixer, whip cream and salt on medium-low speed until frothy, about 30 seconds.
3. Increase speed to medium-high and beat until soft peaks form.
4. Add caramel and continue to beat until stiff but still creamy.

Caramel:
1. Mis en Place!!!
2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably.
5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.

Sweet Potato Pastry Cream

Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly temper the egg by dribbling the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, add the remaining yolk mixture into the saucepan over medium heat. Mix in the sweet potato. Using a whisk, mix the pastry cream constantly, until the mixture has thickened. Mix in butter. Remove from heat.

Assembly:
1. Place a 10 inch vanilla chiffon genoise layer on a 10 inch cardboard disc
2. Moisten with simple syrup
3. Pipe ring of caramel whipped cream to contain layer of sweet potato pastry cream
4. Spread out a layer of sweet potato pastry cream
5. Place a 10 inch pecan meringue layer on top
6. Pipe ring of caramel whipped cream to contain layer of sweet potato pastry cream
7. Spread out a layer of sweet potato pastry cream
8. Place a second layer of vanilla chiffon genoise on top
9. Moisten with simple syrup
10. Ice entire cake with Caramel whipped cream
11. Place light toasted sliced pecans around bottom edge and on top center


Huguenot Torte History and Recipe

This Huguenot Torte or Ozark Pudding is Charleston, South Carolina’s most famous dessert. Almost all restaurants in the area serve this wonderfully delicious apple and nut torte. The recipe is neither Huguenot or a torte – it is kind of like a pecan pie without a crust and resembling a apple crisp. A southern confection that you can easily master at home with a few apples, pecans, flour and sugar.

Ozark Pudding was a favorite dessert of President Harry Truman, a recipe by his wife, Bess Truman, having been widely published in the 1950s, including it being her contribution to the Congressional Club Cookbook.

Huguenot Torte History:

It is generally thought that this modern dessert was adapted from the classic Ozark Pudding (which is more of a cake than a pudding) that originated in northwest Arkansas and southwest Missouri. The Ozark Pudding was a favorite of the Huguenot community of Charleston and was made in homes and taverns. According to culinary historian John Martin Taylor in an article in the Rock Hill Herald newspaper , by John Egerton (author of Southern Foods), published on August 30, 1988:

The torte descends from a more recent Midwestern dessert called Ozark pudding. Huguenot torte first showed up in print in 1950 in Charleston Receipts , a successful community cookbook in which the torte recipe was attributed to Evelyn Anderson Florance (then Mrs. Cornelius Huguenin).

In the 1980s, Taylor tracked her down in a nursing home and discovered that she had eaten Ozark pudding at a church dinner in Galveston, Texas, in the 1930s. Around 1942, after working with the recipe to get it the way she liked, she renamed it Huguenot torte after Huguenot Tavern, a Charleston restaurant where she made desserts. The tavern became known for this torte.

This pudding was given the name HuguenotTorte to reflect the Huguenot’s love of this dessert and their heritage. The name stuck in Charleston, and it continues to be called that to this day, even though the dessert is neither a torte nor is it of Huguenot origin.

History of Huguenots: Forty-five Huguenots, Protestant French immigrants, arrived in the new province of Carolina on April 30, 1680, from London. King Charles II had subsidized the voyage so that the Huguenot people might establish an British territory with the crops and industries that had long been French monopolies. The group included grape growers, wine makers, brick makers, weaver, businessmen, and at least one goldsmith. They also arrived with orders that the settlement be renamed “Charles Town.”


There will always be critics, of course, and some found the Original Sacher-Torte rather plain. After all, more lavish creations existed. The simple truth, however, is that simplicity is the heart of greatness in our modern world.
Compared to other cultural classics, it has more of an affinity to Bauhaus than to Baroque. “Elegance is refusal,” Coco Chanel famously remarked

– and Franz Sacher certainly refused all but the essentials when creating his recipe.
He composed his chocolate chef-d’oeuvre with clever minimalism: butter, sugar, eggs, chocolate, flour, and apricot jam. The perfect harmony of these combined ingredients, in fact, is what makes the Original Sacher-Torte extraordinary.


Huguenot Torte

2 Granny Smith apples, peeled, cored and diced
1 cup plus 5 tablespoons all-purpose flour
1 cup chopped walnuts
3/4 cup chopped pecans
1 3/4 cup granulated sugar
1/2 cup powdered sugar
1 teaspoon kosher salt
4 large eggs
Fresh whipped cream, for serving

Heat the oven to 375 degrees. Grease an 8-inch cast iron skillet.

In a large bowl, toss the apples with 3 tablespoons of the flour to coat.

In the bowl of a food processor, pulse the walnuts, pecans, 1/4 cup of the granulated sugar and the powdered sugar until the mixture forms a tight paste. Add the remaining flour and the salt, and pulse to combine.

In a stand mixer fitted with the paddle attachment, combine the eggs and remaining granulated sugar and beat on medium speed until thick and almost doubled in volume, 3 to 5 minutes. Turn down the speed to low and add the flour mixture, mixing just until combined. With a rubber spatula, stir in the apples.

Pour batter into the prepared skillet and bake until a knife inserted in the center comes out clean, about 45 minutes. Let cool to room temperature and serve with fresh whipped cream.


Trisha Yearwood's Chocolate Torte

Ingredients US Metric

  • For the chocolate glaze
  • 1 1/2 sticks (6 oz) butter
  • 5 ounces unsweetened chocolate
  • 4 1/2 cups granulated sugar
  • 2 1/4 cups evaporated milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant coffee granules, preferably French roast
  • For the cake
  • 2 sticks (8 oz) butter, at room temperature, plus more for the pans
  • 2 1/2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups plus 1 tablespoon milk
  • 4 cups self-rising flour, plus more for the pans

Directions

[Editor’s Note: Be sure to make the glaze before you bake the cakes.] In a large saucepan over medium-low heat, melt the butter. Add the chocolate and stir until melted.

Add the sugar and stir until it dissolves. Then stir in the evaporated milk, vanilla, and the instant coffee, increase the heat to medium-high, and bring it to a boil.

Continue cooking, stirring constantly, until the mixture thickens to a glaze, about 20 minutes.

Remove the glaze from the heat.

Preheat the oven to 350°F (176°C). Butter and flour at least four 9-inch cake pans.

In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the butter and sugar until smooth. Add the eggs, 1 at a time, beating just until blended after each addition.

In a small bowl, mix the vanilla with the milk. Add the flour to the egg mixture alternately with the milk mixture, beginning and ending with the flour.

Pour a very thin layer of batter—about 7 tablespoons—into each pan, shaking the pans to distribute the batter to the edges. Bake the layers for 11 to 13 minutes.

While the first cake layers bake, return the glaze to low heat as the glaze must be warm to spread on the cake layers.

When the cake layers are done, immediately remove the layers from the pans and, working one at a time, place the layers on a cake stand and immediately slather with some of the warm glaze.

Bake all of the remaining batter in this manner and continue to stack and glaze in this fashion. You should be able to get 12 layers from this recipe. Reserve the last of the glaze to dribble over the top of the cake. Originally published October 29, 2010.

Recipe Testers' Reviews

An impressive cake. The thin layers of both cake and icing were visually appealing as well as delicious. The icing has a taste similar to brigadeiros, or Brazilian chocolate fudge balls, with an almost caramel-like quality to the chocolate and coffee flavor.

The recipe calls for an interesting technique of layering the cake while still hot, and it worked. It's labor-intensive, but the extra time in baking thin layers of batter is definitely offset by not having to cut standard-size cakes into layers and deal with all the crumbs while spreading the icing and assembling them.

I halved the recipe and got 8 layers from it, although I needed more than the amount of icing specified to effectively cover each layer. I also made the cake gluten-free, and the recipe adapted perfectly. The finished cake is not really rich, but is very sweet. I might be inclined to reduce the sugar next time I make this, but it's otherwise a wonderful dessert.

I must admit that when I first read the recipe, I was a bit overwhelmed, but I was quite surprised at how easy this cake is to make and how beautiful and tasteful it is.

I follow a gluten-free diet, so I had to switch the self-rising flour for the exact same amount of all-purpose GF flour ( Bob's Red Mill) and did what the site Art of Gluten-Free Baking says with regard to adding the baking powder and salt. Worked beautifully. I was able to divide the batter into 3 pans and divided each cake into 2 layers, so I had 6 layers altogether. I'm sure I could have cut each into 3 layers, but I was too scared of breaking them. We had friends over for dinner and this was an absolutely HUGE success.

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Comments

I make custom decorated cakes as an occasional side job, but every December I make my husband a birthday cake that’s too delicious (too moist, too tender, too chocolaty, etc.) to be decorated since both of us tire of the plain white cake and buttercream frosting I use for most other cakes. This was perfect. It was impressive on the inside, but kind of a mess on the outside. And so, so moist. Everyone loved it.
Here are some tips to make it MUCH easier:

1. Buy disposable pans. I paid $5 for 12 pans and was able to evenly distribute all the batter at once. I actually could have made more than 12 layers from the batter if I’d had more pans.

2. Ignore the part about the glaze thickening. Mine never got much thicker than it started and I cooked it for a long time because I was nervous. The thin consistency was great for pouring on the cake and still solidified at room temp.

3. Put a cardboard cake circle (available at craft stores) a little bigger than your cake layers under the first layer. Cover a sheet pan with foil. Place a cooling rack on the sheet pan. Place the cake circle on the cooling rack. This allows the excess glaze (and there will be lots) to drip into the pan. If you’re running low on glaze you can scrape the excess off the foil. After the cake has set for a bit, slide a spatula under the cake circle and move to a cake plate. My cake circle was completely covered in glaze so no one knew it was there.

4. Let the glaze cool to nearly room temp before doing one last coat around the side. It still won’t leave the cake smooth, but covers some bumps.


Forget pie — try these 10 far-from-ordinary Southern pecan-filled recipes instead

A culinary staple of the South, the pecan adds unique flavor to sweet, savory and spicy foods. But you don't have to limit yourself to pies and candied nuts. Master these 10 unique pecan recipes to bring the familiar taste of the favorite nut home to your Southern kitchen.

There’s a classic zinger a few long-time Southerners dish out from time to time around the dinner table (typically after a few glasses of bourbon) when the topic of pecans and their proper pronunciation comes up. A “puh-kahn is a nut, they say a “pee-kan” is what you keep by your bed in case you need to get up in the middle of the night. Wherever you stand on the linguistic discussion, there’s no debate that pecans are a mainstay of Southern cuisine in interpretations both sweet and savory. After all, about a third of the nation’s pecans come from Georgia, where a typical annual harvest yields enough to make about 176 million pecan pies.

Nowadays, Southern pecan lovers are thinking outside pralines and pie tins, using the nut in everything from cooking oils to nut milks and cocktail syrups. In Mississippi, pecans have even made a cameo in craft beer. Here are 10 far-from-ordinary pecan recipes running the gamut from sweet to savory, all worth preparing in your own kitchen, whether you’re prepping cocktail hour hors d'oeuvres or simply in the mood for an ultra-decadent dessert.

Pecan Pesto
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This clever recipe comes courtesy of Southern Kitchen reader Joann Conway, who won our 2017 holiday pie recipe contest, and combines two of our favorite pies in one. Conway said she was first inspired to make the pie while traveling and picking up a free booklet containing a similar recipe. The original recipe, by Elizabeth Deer, was a winner of the North Carolina Consumer Apple Recipe contest in 2004. Conway, however, has upped the molasses flavor by using all brown sugar and increased the ooey gooey sauce by adding more butter to the base. Home-mixed apple pie spice also helped to build flavor and a lighter touch with the pecans makes for a more elegant presentation.
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Bourbon-Pecan Cranberry Sauce
Many people default to using canned cranberry sauce come Thanksgiving, but making it from scratch is very easy and far tastier — especially when you mix in Southern bourbon and pecans. Those pecans bring crunch and nuttiness to the usually just tangy-sweet sauce, and makes the dish as Southern as can be.
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Chocolate Chip Pecan Pie Baklava
Inspired by the pie named after that famous horse race at Churchill Downs, this dessert takes all the elements of a chocolate pecan pie, but re-imagines them in the form of Greek baklava. Not just a fun gimmick, this preparation allows you to turn pecan pie into a handheld dessert. When hosting a crowd, you can serve the individual baklava squares on cupcake wrappers.
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Forget marshmallows. There's no better topping for brown butter, charcoal roasted sweet potatoes than crisp, nutty pecans. This recipe is more than your typical Thanksgiving side dish those nuts bring additional depth and texture to the dish — don't leave them out.
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Huguenot Torte
Popular around Charleston, the Huguenot torte takes its name from the French Protestants who settled in the Charleston area in the 17th century. Pecans and sugar make up a significant part of the batter, and the whole dessert gets a nice pop from the tart Granny Smith apples. You can bake this in a glass baking dish, but we love the rustic feel of a cast iron skillet.
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Pecan Deviled Eggs
There are various recipes out there for pecan deviled eggs some suggest adding bacon to the eggs, whether as a garnish or into the yolk mixture to offset the sweetness of the pecans. Other recipes recommend tossing the pecans in a spice blend — such as garlic salt, chili powder and cayenne pepper — before adding them to the egg yolk mixture to truly live up to its deviled name. For truly classic pecan deviled eggs, though, we recommend our own recipe, which uses the traditional mayonnaise and mustard combination along with garlic powder for extra flavor, and pecan halves as a garnish with crunch.
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Lady Baltimore Cake
Said to have originated in the early 20th century at Lady Baltimore’s Tea Room in Charleston, South Carolina, Lady Baltimore cake is a white cake filled with a mixture of dried fruit and pecans, then frosted with a meringue-like icing. It’s a labor of love, which is why many people around Charleston enjoy it as a wedding cake. It works equally well as a dessert for any festive occasion, be it Easter, Thanksgiving or Christmas.
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Spiced Pecan Butter
This fall-inspired compound butter, studded with pecans and flavored with warm spice, is a wonderful accompaniment to pancakes, waffles or pumpkin bread. It's also dead-simple to make, so what are you waiting for?
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Roasted and Spiced Pecans
Dead-simple to make, with ingredients you probably already have in the pantry, these are a perfect snack to whip up to keep guests occupied. The crispy, salty-spicy-sweet combination makes them surprisingly hard to stop eating (not to mention, they pair perfectly with a cold beer).

Ingredients
1 pound pecan halves
3 to 4 tablespoons unsalted butter
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne

Instructions
Heat oven to 300 degrees.

Spread the pecans out on a rimmed baking sheet and toast in the hot oven. This part requires a watchful eye, because pecans are quick to burn. Before they’re completely toasted, remove the sheet from the oven and top with a few tablespoons of butter. Return to oven to melt butter and continue toasting. Stir to evenly coat nuts.

Remove from oven when toasted and place on brown grocery bags to drain. Season the nuts with the salt and spices while they’re still warm. The brown bag absorbs the butter in the least messy way possible.

Photos (pecan pesto, cranberry sauce, baklava, Huguenot torte, cake, spiced butter): Ramona King
Photos (pie, sweet potatoes): Maura Friedman


Recipe Summary

  • 6 large eggs, separated
  • 1 cup all-purpose flour
  • 1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), ground
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup sugar
  • 5 ounces bittersweet chocolate, melted and cooled slightly
  • 1 3/4 cups apricot preserves
  • 2/3 cup light corn syrup
  • 2 tablespoons rum
  • 10 ounces bittersweet chocolate, chopped
  • Unsweetened whipped cream, for serving (optional)

Preheat the oven to 375°. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.

In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in the flours. Beat in one-fourth of the whites, then, using a spatula, fold in the rest of the whites until no streaks remain.

Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.

In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.

Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan. Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.

In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.

Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.

Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.


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Recipe Summary

  • 1 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 1 large egg yolk
  • 2 to 3 tablespoons ice water
  • 1 1/2 cups packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup whole milk, at room temperature
  • 2 tablespoons dark corn syrup or sorghum syrup or pure maple syrup
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 large egg, separated
  • 1 pint cold whipping cream or heavy cream
  • 1/4 cup granulated sugar
  • 2 tablespoons (1 oz.) brandy
  • 1/2 teaspoon vanilla extract

Prepare the Tart Crust: Combine flour, granulated sugar, and salt in bowl of a food processor. Pulse until well combined, 5 to 7 times. Add butter, and pulse just until mixture resembles coarse sand, 5 to 7 times.

Add egg yolk and 2 tablespoons ice water, and pulse until mixture comes together and forms a ball, adding remaining 1 tablespoon ice water, 1 teaspoon at a time, if necessary. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill 1 hour or up to 2 days.

Grease (with butter) a 9-inch fluted tart pan with removable bottom. Unwrap chilled dough disk, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 10-inch circle. Gently drape dough circle over prepared tart pan place in pan. Press dough on bottom and up sides of pan. Cover and chill 30 minutes or up to 2 days.

Prepare the Caramel Filling: Preheat oven to 350°F. Stir together brown sugar, flour, and salt in a large bowl.

Whisk together whole milk, dark corn syrup, melted butter, vanilla extract, and egg yolk in a bowl, and pour over brown sugar mixture. Stir until well combined.

Whisk egg white in a medium bowl until thick and creamy and holds soft peaks. Fold beaten egg white into corn syrup mixture until incorporated and mixture becomes caramel colored and smooth. Spoon Caramel Filling into prepared Tart Crust. Place pan on a rimmed baking sheet.

Bake in preheated oven until center is set and filling is puffed and golden brown, 45 to 50 minutes. Transfer to a wire rack, and cool completely, about 3 hours.

Prepare the Brandy Whipped Cream: Using chilled beaters and a large chilled bowl, beat cold whipping cream with an electric mixer on high speed until thickened, about 2 minutes. Add sugar, and beat until stiff peaks form, about 2 minutes. Stir in brandy and vanilla extract. Top servings with Brandy Whipped Cream.


Recipe Summary

  • 4 ounces semi sweet chocolate (chopped)
  • ½ cup butter, softened
  • ¼ cup confectioners' sugar
  • 2 teaspoons confectioners' sugar
  • 6 eggs, separated
  • ½ cup white sugar
  • 2 tablespoons white sugar
  • 1 cup cake flour
  • ¼ cup water
  • ¼ cup white sugar
  • 3 tablespoons dark rum, divided
  • 1 (12 ounce) jar apricot preserves
  • 1 tablespoon water
  • 9 ounces semisweet chocolate, chopped
  • 3 ounces heavy cream

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan place a circle of parchment paper inside, and butter that as well.

Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.

Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.

Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper slice cake in half horizontally.

Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.

Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides refrigerate until the icing is ready.

To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.

Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.


Watch the video: Southern Heritage Fine Furniture (January 2022).