Pecan Torte Recipe

How to make it

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• Grease 9-inch springform pan. Line bottom with waxed paper; grease paper. Dust pan with flour. In food processor with knife blade attached or in blender at medium speed, blend pecans with 2 tablespoons sugar until finely ground. In medium bowl, combine ground-pecan mixture with bread crumbs and flour.
• Preheat oven to 325 degrees F. In large bowl, with mixer at high speed, beat egg yolks with 1/4 cup sugar until thick and lemon- colored, about 7 minutes. Wash and dry beaters. In small bowl, with same beaters, and with mixer at high speed, beat egg whites with salt until soft peaks form. Beating at high speed, beat in vanilla, then sprinkle in remaining 1/4 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is dissolved and whites stand in stiff peaks.
• With wire whisk, gently fold beaten egg whites together with nut mixture, one-third at a time, into egg-yolk mixture just until blended.
• Pour batter into springform pan and spread evenly with rubber spatula. Bake 40 to 45 minutes until toothpick inserted in center of torte comes out clean. Cool in pan on wire rack 2 minutes. With metal spatula, carefully loosen torte from side of pan. Invert torte onto wire rack. Remove pan; discard waxed paper. Cool torte completely.
• When cool, transfer torte to serving plate. Just before serving, sprinkle with confectioners' sugar.
• Each serving: About 180 calories, 5 g protein, 20 g carbohydrate, 10 g total fat (1 g saturated), 107 mg cholesterol, 80 mg sodium.