Huguenot Torte

Preparation

1. Step 1

   Heat the oven to 325 degrees.

2. Step 2

   Butter the bottom and sides of 2 cake pans, each measuring 9 inches across by 1½ inches deep. Cut 2 rounds of wax paper to fit inside the bottom of the pans. Place rounds in pans and butter lightly. Sprinkle the paper with flour; shake out excess.

3. Step 3

   Process the pecan meats in a food processor or electric blender until fine, but not to a paste.

4. Step 4

   Put the processed pecans in a mixing bowl and add the flour, salt and baking powder. Blend well.

5. Step 5

   Destem and peel the apples and cut into quarters. Cut away the cores. Cut each quarter into thin slices, and the slices into thin strips. Cut the strips into very small cubes. There should be about 2 cups. Add to the pecan mixture and stir to blend well.

6. Step 6

   Beat the eggs with a whisk or electric mixer about 2 minutes. Continue beating while gradually adding 1 cup sugar in small amounts, about 5 minutes. Beat in the vanilla.

7. Step 7

   Gradually fold the apple mixture into the beaten eggs.

8. Step 8

   Pour an equal portion of the batter into each of the prepared pans and smooth over the tops.

9. Step 9

   Place the pans on center shelf of oven and bake 35 minutes or until a cake tester inserted in the center comes out clean.

10. Step 10

    Transfer cake pans to a rack and let stand 10 minutes.

11. Step 11

    Run a knife around the rim of each cake and unmold. Let stand on a rack until the layers are cool.

12. Step 12

    Put cream in a mixing bowl and start beating. Gradually add remaining 1 tablespoon sugar and continue beating until cream is stiff.

13. Step 13

    Spread one cake layer with slightly more than half the whipped cream. Top with the second layer.

14. Step 14

    Spoon the remaining whipped cream into a pastry bag outfitted with a No. 5 star tube. Pipe 8 rosettes of whipped cream on top of the cake.

15. Step 15

    Chill the cake briefly. Top each rosette with a pecan.