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Huguenot Torte

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“Posted for Zaar World Tour. I haven't tried this yet. It is from Moosewood.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a large bowl, beat the eggs until fluffy.
  3. Slowly add the sugar, while beating, until the mixture is very thick.
  4. In a separate bowl, sift the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the eggs and sugar, stirring just to combine.
  6. Gently fold in the vanilla, apples, pecans, and lemon juice.
  7. Pour the batter into a 10-inche round baking pan.
  8. Bake for 35-40 minutes or until top is brown and crusy.
  9. As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
  10. Just before serving, whip the heavy cream with the syrup.
  11. Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.

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