If you're from the province of Manitoba you've probably heard about this delightfully, delectable dessert. If you're from any where else you're probably wondering what I'm talking about.
Picture angel cake meets chiffon cake, filled and wrapped in whipped cream, and topped off with a decadent home made caramel sauce.
Can you say YUM...and GIVE ME MORE!!!!!
Lactancia brand has released a lactose free whipping cream, so all those off limit desserts for people with lactose intolerance are now back on the menu.
Now if only I could say fat free...NOT!
Looking for a relatively easy dessert for Canadian Thanksgiving next weekend? Look no further...Schmoo Torte is here!
8 egg yolks
8 egg whites
1 cup white sugar (divided in half)
1/2 cup flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1 cup finely chopped pecans
Spray the bottom of an angel cake tube pan with Pam. Heat oven to 350 degrees F. Beat eggs whites until almost stiff. Gradually add cream of tartar and 1/2 cup of the sugar.
In another bowl beat egg yolks until light and add remaining sugar and vanilla. Fold into egg whites. Now fold in flour and baking powder.
Fold in chopped nuts. Pour batter into pan and bake 1 hour and 15 minutes. Remove from oven and turn upside to cool.
When cool remove from pan and cut into three equal layers.
500 mL whipping cream
3 tbsp. icing sugar
1 tsp. vanilla
Whip the whipping cream and sweeten with sugar and vanilla. Spread between layers, restack the layers, then cover top and sides with whipped cream.
250 mL whipping cream
3 tbsp. butter
1 1/2 cups brown sugar
Put whipping cream, butter, and brown sugar in a small pot. Bring to a boil. Remove from heat and cool.
Just before serving drizzle some of the sauce over the torte. Serve remaining caramel sauce on the side for extra yum factor!