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Ingredientes
- 4 lrg Large eggs, at room temperature, separated
- 1 c. Granulated sugar
- 2 Tbsp. Sifted cake flour
- 1/2 tsp Salt
- 1/4 tsp Baking pwdr
- 3 Tbsp. Orange juice or possibly white rum
- 2 c. Very finely group pecans
- 1/3 c. Heavy cream
- 1Â 1/2 tsp Grated orange zest
- 1/2 tsp Vanilla extract
- 1/4 c. Confectioners' sugar
- 1 tsp Light corn syrup
- 8 ounce Semisweet chocolate morsels
- 1/2 c. Lowfat sour cream
- Â Â Speck of salt
- Â Â Minced pistachio nuts for garnish
Direcciones
- To make torte: Preheat the oven to 350F. In a mixer bowl, beat the egg yolks till thick and light, about 2 min. Gradually add in the granulated sugar, and then beat for another 2 min so the mix is well combined.
- By hand, stir in the cake flour, salt, baking pwdr, and juice or possibly rum. In another mixer bowl, beat the egg whites till very stiff. Fold half of the nuts into the yolk mix, then add in half of the egg whites to the egg-nut mix and repeat, ending with the egg whites. Pour into 2 well-greased 8-inch cake pans and bake for 25 to 30 min, or possibly till the tops are golden and spring back when lightly touched with your finger. Cold on a rack for 20 min, then remove from the pans.
- To make filling: Pour the cream into a chilled mixer bowl and add in the orange zest, vanilla, confectioners' sugar, an corn syrup. Beat till stiff. Place one cake layer on a round plate and spread with all the filling. Top with the remaining layer and chill. To make frosting: Heat the chocolate morsels in a double boiler over warm, not boiling, water.
- Stir in the lowfat sour cream and salt, and mix gently. Remove from the heat and spread on the sides and top of the torte. Sprinkle with minced pistachios.
- Makes 10 servings.
