Pecan nut blueberry torte

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 7
Servings 2
Minutes 25


Serving Change
  • 4
    eggs, separated
  • 250
    icing sugar
  • 185
    pecan nuts, ground
  • 1
    410g can blueberries, drained and liquid reserved
  • 250
    For cream covering: thickened cream
  • 30
    castor sugar
  • 5
    blueberry syrup


1. Pre-heat oven to 180°C. Beat egg yolks and sifted sugar until thick and creamy. Fold in pecan nuts. Beat egg whites until soft peaks form.

2. Fold one-third of egg whites into egg yolk mixture. Add remaining egg whites and fold lightly. Pour into a Swiss roll tin (base should measure 24cm x 30cm) lined with greased paper and bake for 12-15 minutes. Remove from oven and leave to cool in the pan.

3. Beat cream, castor sugar and syrup until stiff peaks form.

4. Peel away greased paper from cake. Trim edges of cake and cut into three layers. Place one layer on a serving plate and spread cream over it, topped with a layer of blueberries. Put second layer over this and spread again with cream, followed by blueberries. Cover top and sides of cake with cream and decorate torte with berries.


Read more on: bake  |  fruit


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