Name: Pecan nut blueberry torte
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 4.00 eggs seperated; 250.00 ml icing sugar; 185.00 g pecan nuts ground; 1.00 blueberries tinned, drained, reserve liquid; 30.00 ml castor sugar; 5.00 ml syrup blueberry

Recipe Disclaimer

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Ingredients (6)

4.00	eggs — seperated
250.00 ml	icing sugar
185.00 g	pecan nuts — ground
1.00	blueberries — tinned, drained, reserve liquid

For cream covering: thickened cream

30.00 ml	castor sugar
5.00 ml	syrup — blueberry

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Method:

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.