Best 2 Huguenot Torte Recipes
# Huguenot Torte: A Delightful Fusion of French and German Heritage
Indulge in the delectable Huguenot torte, a culinary masterpiece that harmoniously blends French and German culinary traditions. This unique cake boasts a rich history dating back to the 16th century, when French Protestant refugees, known as Huguenots, settled in Germany, bringing with them their cherished recipes. The Huguenot torte epitomizes this cultural exchange, featuring a combination of delicate French pastry and hearty German fillings. Embark on a delightful journey through time as you explore the diverse recipes featured in this article, each offering a unique interpretation of this classic dessert. From the traditional multi-layered torte filled with an array of sweet and savory fillings to modern variations that incorporate seasonal fruits and contemporary flavors, the Huguenot torte continues to captivate taste buds and hearts alike.
HUGUENOT TORTE
This recipe from "The First Ladies Cook Book" appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it's cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I'd fold in some crème fraîche.
Provided by Amanda Hesser
Categories dessert
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
- Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 250 milligrams, Sugar 43 grams, TransFat 0 grams
HUGUENOT TORTE
Huguenot torte, Craig Claiborne wrote in 1985, is perhaps the most famous dessert from Charleston, S.C. This recipe, from the chef Bill Neal, a founder of Crook's Corner in Chapel Hill, N.C., yields a two-layer cake. The apple and pecan-filled rounds sandwich a layer of lightly sweetened whipped cream.
Provided by Craig Claiborne
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees.
- Butter the bottom and sides of 2 cake pans, each measuring 9 inches across by 1 1/2 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.
- Process the pecan meats in a food processor or electric blender until fine, but not to a paste.
- Put the processed pecans in a mixing bowl and add the flour, salt and baking powder. Blend well.
- 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.
- 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.
- Gradually fold the apple mixture into the beaten eggs.
- Pour an equal portion of the batter into each of the prepared pans and smooth over the tops.
- Place the pans on center shelf of oven and bake 35 minutes or until a cake tester inserted in the center comes out clean.
- Transfer cake pans to a rack and let stand 10 minutes.
- Run a knife around the rim of each cake and unmold. Let stand on a rack until the layers are cool.
- Put cream in a mixing bowl and start beating. Gradually add remaining 1 tablespoon sugar and continue beating until cream is stiff.
- Spread one cake layer with slightly more than half the whipped cream. Top with the second layer.
- 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.
- Chill the cake briefly. Top each rosette with a pecan.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 329 milligrams, Sugar 31 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the butter is cold and cut into small pieces before adding it to the flour mixture. This will help create a flaky crust.
- Don't overwork the dough. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
- Bake the torte in a preheated oven. This will help ensure that the torte cooks evenly.
- Don't overbake the torte. Overbaking the torte will make it dry.
- Let the torte cool completely before serving. This will help the flavors to develop.
Conclusion:
Huguenot torte is a delicious and classic Southern dessert. It is perfect for any occasion, from a family gathering to a special holiday meal. With its flaky crust, creamy filling, and nutty topping, Huguenot torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Huguenot torte a try. You won't be disappointed.
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