Best 2 Huguenot Torte Recipes
Huguenot torte, also known as Huguenot cake or French apple cake, is a classic dessert with a rich history dating back to the 16th century. This delectable treat is believed to have originated among the Huguenots, a group of French Protestants who fled religious persecution in France. The cake is characterized by its tender crumb, sweet and tart apple filling, and a crumbly topping made from a mixture of flour, butter, and sugar. Over the years, Huguenot torte has gained immense popularity worldwide, becoming a beloved dessert enjoyed by people of all ages. If you're looking to indulge in this delightful pastry, here are some of the best recipes that will guide you through the process of creating a perfect Huguenot torte.
Check out the recipes below so you can choose the best recipe for yourself!
HUGUENOT TORTE
This recipe from "The First Ladies Cook Book" appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it's cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I'd fold in some crème fraîche.
Provided by Amanda Hesser
Categories dessert
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
- Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 250 milligrams, Sugar 43 grams, TransFat 0 grams
HUGUENOT TORTE
Huguenot torte, Craig Claiborne wrote in 1985, is perhaps the most famous dessert from Charleston, S.C. This recipe, from the chef Bill Neal, a founder of Crook's Corner in Chapel Hill, N.C., yields a two-layer cake. The apple and pecan-filled rounds sandwich a layer of lightly sweetened whipped cream.
Provided by Craig Claiborne
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees.
- Butter the bottom and sides of 2 cake pans, each measuring 9 inches across by 1 1/2 inches deep. Cut 2 rounds of wax paper to fit inside the bottom of the pans. Place rounds in pans and butter lightly. Sprinkle the paper with flour; shake out excess.
- Process the pecan meats in a food processor or electric blender until fine, but not to a paste.
- Put the processed pecans in a mixing bowl and add the flour, salt and baking powder. Blend well.
- Destem and peel the apples and cut into quarters. Cut away the cores. Cut each quarter into thin slices, and the slices into thin strips. Cut the strips into very small cubes. There should be about 2 cups. Add to the pecan mixture and stir to blend well.
- Beat the eggs with a whisk or electric mixer about 2 minutes. Continue beating while gradually adding 1 cup sugar in small amounts, about 5 minutes. Beat in the vanilla.
- Gradually fold the apple mixture into the beaten eggs.
- Pour an equal portion of the batter into each of the prepared pans and smooth over the tops.
- Place the pans on center shelf of oven and bake 35 minutes or until a cake tester inserted in the center comes out clean.
- Transfer cake pans to a rack and let stand 10 minutes.
- Run a knife around the rim of each cake and unmold. Let stand on a rack until the layers are cool.
- Put cream in a mixing bowl and start beating. Gradually add remaining 1 tablespoon sugar and continue beating until cream is stiff.
- Spread one cake layer with slightly more than half the whipped cream. Top with the second layer.
- Spoon the remaining whipped cream into a pastry bag outfitted with a No. 5 star tube. Pipe 8 rosettes of whipped cream on top of the cake.
- Chill the cake briefly. Top each rosette with a pecan.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 329 milligrams, Sugar 31 grams, TransFat 0 grams
Tips:
- For a richer flavor, use dark chocolate instead of semisweet chocolate.
- To make the torte ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to serve, let it come to room temperature for about an hour before serving.
- If you don't have a springform pan, you can bake the torte in a 9-inch round baking pan. Just be sure to grease and flour the pan before adding the batter.
- To make the torte gluten-free, use gluten-free flour instead of all-purpose flour.
- To make the torte vegan, use vegan butter and milk instead of regular butter and milk.
Conclusion:
Huguenot torte is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and flaky crust, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give Huguenot torte a try.
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