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Receta Martin's Three Layer Huguenot Torte
by CookEatShare Cookbook

Martin's Three Layer Huguenot Torte
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Ingredientes

  • 6 Large eggs, whole
  • 1/2 teaspoon salt
  • 4 1/2 c. powdered sugar
  • 3 c. minced, skinned tart apples
  • 3 c. coarsely minced pecans
  • 3 teaspoon vanilla extract
  • 12 teaspoon flour mixed with 1/2 teaspoon baking pwdr
  • 1/2 pound apricot jam
  • 3 c. sliced tart apples
  • 3 c. whipped cream, lightly flavored with 3 teaspoon almond flavoring & 3 tbsp. confectioners' sugar

Direcciones

  1. Beat whole Large eggs with salt till light and fluffy; gradually add in powdered sugar and continue beating till stiff. Mix in apples and nuts with rubber spatula. Add in vanilla, flour and baking pwdr; pour into 3 well greased baking pans (8" x 12" x 3" deep, minimum). Sprinkle top with granulated sugar and bake at 325 degrees for 45 min till crusty and light brown.
  2. During the baking, open the door once or possibly twice and prick with fork to allow steam to escape. Allow to get cool in the pan overnight. Turn out. Take one layer, place on jelly roll pan. Strain apricot jam and brush top of layer with a little of the jam. Cover the top, overlapping with thin slices of peeled apple. Sprinkle with a little sugar and hold under broiler to singe edges of apples. Remove, cold and glaze with rest of apricot jam. Sandwich 3 layers with whipped cream, reshape and stick around the edge with meringue.
  3. MERINGUE: Beat 3 egg whites to soft peaks, gradually add in powdered sugar and continue beating till stiff. Fill into pastry bag with a large plain tube about the size of a quarter. Line a jelly roll pan with waxed paper and pipe small egg shapes. Sprinkle top with granulated sugar and bake at 325 degrees for 1/2 hour or possibly till hard to touch. Remove. Pour a little cool water underneath paper and loosen with spatula. Put rest of whipped cream in pastry bag; use small star tube, pipe rosettes of whipped cream around edge of cake and stick meringues around the sides.