Huguenot Torte

Recipe Ingredients

		Torte
2		Eggs
1 1/3 cups	263g / 9.3oz	Sugar
4 tablespoons	60ml	Flour
2 1/2 teaspoons	12ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	146g / 5.1oz	Tart apples - chopped
1 cup	146g / 5.1oz	Pecans - chopped
1 teaspoon	5ml	Vanilla
		Hard Sauce
1/2 cup	99g / 3.5oz	Butter - softened
1 cup	198g / 7oz	Sugar - confectioner's
1/4 cup	59ml	Cream - heavily beaten to soften
1 tablespoon	15ml	Brandy or sherry
1 teaspoon	5ml	Vanilla

Recipe Instructions

For the torte:

Beat the eggs until fluffy. Add remaining ingredients . Pour into a well-greased 8x12 pan. Bake at 325 for 40 - 45 minutes.

This is really a wonderful dessert. The apples and nuts settle to the bottom of the pan, and the other ingredients make a crisp crust on top. If you can't figure out what Hard Sauce is, use whipped cream as a topping.

To make hard sauce:

In small mixing bowl, cream 1/2 cup of butter ;add confectioner's sugar alternately with whipped cream. Use mixer. Finally beat in brandy or sherry and vanilla. Stir over low heat until drizzling consistency.

NOTES : Once again, I've turned to Aunt Virginia's recipe files. This recipe serves 6, but can easily be doubled for a larger dinner party. Aunt Virginia always served it with Hard Sauce.

[Recipe Editor: Rosemary says that Aunt Virginia's recipe for hard sauce was lost. I have included another that's good.]

Source:
Rosemary Arneson

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