Maple-Pecan Torte (With Bourbon)

Submitted by Jane from Ohio

"This cake was on the cover of Cuisine Magazine in March 1983. It takes some effort to make but it is well worth it. I only make this for extra special occasions. It also helps if you have two mixers or one hand held mixer. It is absolutely sinful."

 

• Ready In: 4hrs 40mins
• Ingredients: 23
• Serves: 14

ingredients

• 1 cup pecans, chopped medium fine (about 4 ounces)
• unsalted butter, and
• all-purpose flour, for cake pans
• 1 cup unsalted butter, at room temperature
• 1 1⁄4 cups sugar
• 1 1⁄4 cups maple syrup
• 4 egg yolks, at room temperature
• 1⁄2 teaspoon grated orange zest
• 1 teaspoon maple flavoring
• 1⁄2 teaspoon vanilla
• 2 2⁄3 cups of sifted cake flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 5 egg whites, at room temperature
• 1⁄2 teaspoon salt
• 1 orange slice
• 3 tablespoons Bourbon

• Maple Buttercream

• 2 cups unsalted butter, at room temperature
• 2 cups maple syrup
• 1⁄2 cup egg white, at room temperature (4 to 5)
• 1⁄2 teaspoon salt
• 1 tablespoon Bourbon
• 1 teaspoon vanilla

directions

1. heat oven to 350°F.
2. Spread chopped pecans on large baking sheet.
3. Toast in oven, stirring occasionally, until lightly browned, about 10 minutes.
4. Remove nuts from oven; set aside to cool.
5. Maintain oven at 350°F.
6. Lightly butter and flour 2 straight-sided 10 inch round cake pans.
7. Line bottoms with ungreased kitchen parchment or waxed paper.
8. On medium speed, beat 1 cup butter in large bowl until fluffy.
9. Gradually beat in 1 cup sugar.
10. Continue to beat until very fluffy.
11. Increase speed to high.
12. Pour in 1 cup of the maple syrup in thin stream, beating all the while.
13. Beat egg yolks into the butter mixture, one at a time, beating and scraping sides of bowl with rubber spatula after each addition.
14. Beat in orange zest, maple flavoring and vanilla.
15. Sift cake flour, baking powder and soda onto waxed paper or bowl.
16. Sift together one more time; set aside.
17. Beat egg whites and salt in large grease-free bowl with clean beaters on medium speed until soft peaks form.
18. Increase speed to high and beat until stiff but not dry.
19. Beginning and ending with the flour mixture, fold it and egg whites alternately in butter mixture, sifting the flour over the butter mixture, about 1/2 cup at a time and then folding it into mixture.
20. The flour will take 5 additions.
21. The egg whites 4 additions.
22. Fold gently--Do not over mix.
23. Pour batter in prepared cake pans and smooth surface with gently with rubber spatula.
24. Bake in center of oven 25 to 30 minutes or until inserted wooden pick comes out clean.
25. Remove pans from oven. Let layers cool in pans on wire rack 8 minutes.
26. Unmold layers onto wire racks, let cool completley.
27. Place layers in plastic wrap on baking sheets in freezer until semi frozen, about 45 minutes.

28. While cake is in freezer make Maple Buttercream:

29. Combine remaining 1/4 cup sugar and 1/4 cup maple sugar in a heavy saucepan.
30. Add orange slice and bourbon.
31. Heat, stirring constantly over medium-high heat to boiling.
32. Boil gently 1 minute.
33. Remove from heat. Discard orange slice.
34. You should have about 1/3 cup of syrup.
35. Trim brown crusts from top and bottom of each semi-frozen cake layer; discard trimmings.
36. Cut each layer horizontally in half with long serrated knife.
37. Brush sides of layers with syrup.
38. Sprinkle remaining syrup over surface of each layer.
39. Place one layer, syrup side up on plate.
40. Spread with Buttercream.
41. Stack second layer on top with syrup side up.
42. Spread with Buttercream.
43. Repeat with next 2 layers--do not put Buttercream on top of last layer.
44. Place a baking sheet on top of cake.
45. Place a one 1-pound weight (can of fruit or a bag of rice) on top of baking sheet.
46. Refrigerate 15 minutes to compress layers.
47. Remove cake from refrigerator. Remove weight. Remove baking sheet.
48. Spread remaining Buttercream over top and sides of cake.
49. Press toasted pecans evenly over sides of cake.
50. Refrigerate at least 1 hour before serving.

51. Maple Buttercream:

52. Beat butter in large bowl until fluffy; reserve.
53. Heat maple syrup in heavy medium saucepan over medium heat to boiling.
54. Cook without stirring until syrup reaches firm ball stage or candy thermometer reaches 244°F (31 to 32 minutes), watching to see syrup doesn't boil over.
55. You should have about 1 cup.
56. When syrup reaches soft ball stage (238 degrees to 240 degrees or 22 minutes), begin beating egg whites with salt in large grease-free bowl with clean beaters on medium speed until stiff but not dry (7 to 8 minutes.
57. Continue to beat.
58. Add hot syrup in thin streams, scraping down sides of bowl with rubber spatula once or twice.
59. Continue to beat mixture until it has reached room temperature and no longer feels warm (10 to 15 minutes).
60. Increase speed to high.
61. Beat in one fourth of the reserved butter about 1 tablespoon at a time.
62. Then beat in remaining butter by tablespoons.
63. Scrape down sides.
64. Beat in bourbon and vanilla.