Recipes · Canadian · Cakes
Schmoo Torte (Winnipeg Pecan Sponge with Caramel Sauce)
One serving has 378 kcal and 5 g protein, and at least a fifth of a woman's daily need of manganese (30%), vitamin A (25%) and riboflavin (21%). Ready in 235 minutes.
- Preparation: 180 min
- Cooking: 55 min
- Makes: 1 serving (114 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, nut
Ingredients
- 25 g Egg whites, at room temperature
- 0.2 g Cream of tartar
- 0.1 g Salt
- 19 g Caster sugar
- 7.5 g Cake flour
- 7.5 g Pecans, finely ground (for the sponge)
- 0.6 g Vanilla extract
- 30 g Whipping cream (for the filling)
- 1.6 g Icing sugar
- 9.5 g Brown sugar (for the caramel)
- 3.4 g Butter (for the caramel)
- 6 g Whipping cream (for the caramel)
- 3.1 g Pecans, chopped and toasted (to finish)
Method
- Heat the oven to 175 °C (350 °F). Have ready an ungreased 25 cm tube tin (angel cake tin), clean and dry.
- Whisk the egg whites with the cream of tartar and salt to soft peaks. Add the caster sugar a spoonful at a time, whisking, until the meringue is stiff and glossy. Sift the flour over, add the ground pecans and half the vanilla, and fold them in gently with a large metal spoon.
- Spoon the mixture into the tin, smooth the top and run a knife through it to burst any big bubbles. Bake for 45-50 minutes, until golden and springy and a skewer comes out clean. Turn the tin upside down at once and leave the cake to cool completely in it, about 1½ hours.
- For the caramel sauce, melt the butter for the caramel with the brown sugar in a small pan, stir in the cream for the caramel and let it bubble gently for 3-4 minutes, until smooth and slightly thickened. Leave it to cool. Toast the chopped pecans for finishing in a dry frying pan for 3-4 minutes, until fragrant.
- Whip the cream for the filling with the icing sugar and the rest of the vanilla to soft, spreadable peaks.
- Run a knife around the tin and its tube and lift the cake out. Cut it across into three layers. Sandwich the layers with some of the cream, then cover the top and sides with the rest. Chill it for at least 1 hour.
- To serve, scatter the toasted pecans over the top, cut the torte into 16 slices and pour a little of the caramel sauce over each. Makes 16 slices; the amounts are for one serving, so multiply every ingredient by 16 for the whole torte.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 378 kcal | 18% |
| Carbohydrates | 38.6 g | |
| Water | 45 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 5.4 g | 11% |
| Tryptophan | 0.07 g | |
| Threonine | 0.21 g | |
| Isoleucine | 0.28 g | |
| Leucine | 0.45 g | |
| Lysine | 0.3 g | |
| Methionine | 0.15 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.29 g | |
| Tyrosine | 0.2 g | |
| Valine | 0.34 g | |
| Histidine | 0.14 g | |
| Fat | 23.5 g | |
| Monounsaturated | 8.4 g | |
| Polyunsaturated | 3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.7 g | |
| Saturated | 10.7 g | |
| Trans-Fats | 0.44 g | |
| Cholesterol | 48 mg | |
| Calcium | 43 mg | 4% |
| Copper | 0.15 mg | 17% |
| Iron | 0.96 mg | 5% |
| Magnesium | 20.3 mg | 7% |
| Manganese | 0.54 mg | 30% |
| Phosphorus | 61.6 mg | 9% |
| Potassium | 174 mg | 4% |
| Selenium | 7.1 µg | 13% |
| Sodium | 93.5 mg | |
| Zinc | 0.63 mg | 8% |
| Thiamin (vitamin B1) | 0.15 mg | 14% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 0.7 mg | 5% |
| Pantothenic acid (vitamin B5) | 0.37 mg | 7% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 18.9 µg | 5% |
| Cobalamin (vitamin B12) | 0.09 µg | 4% |
| Choline | 12.3 mg | 3% |
| Vitamin A | 172 µg | 25% |
| Vitamin C | 0.33 mg | 0% |
| Vitamin D (D2 + D3) | 22.7 IU | 4% |
| Vitamin E | 0.56 mg | 4% |
| Vitamin K | 1.8 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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