Huguenot Torte
If you have about 1 hour to spend in the kitchen, Huguenot Torte might be an excellent lacto ovo vegetarian recipe to try. One serving contains 448 calories, 5g of protein, and 25g of fat. This recipe serves 6. For 98 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 145 people have tried and liked this recipe. It works well as a very reasonably priced dessert. If you have sugar, vanillan extract, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. If you like this recipe, take a look at these similar recipes: Cranberry Torte, Sacher torte, and Almond Torte.
Servings: 6
Ingredients:
2 1/2 teaspoons baking powder
2 tablespoons whole buttermilk or sour cream
2 large eggs
1/4 cup all-purpose flour
1 Granny Smith or other tart apple, cored, peeled, and diced (1 cup)
1/2 cup heavy cream
1/4 teaspoon kosher salt
1 cup chopped pecans
1 1/3 cups sugar
Unsalted butter for greasing the dish
1 teaspoon pure vanilla extract
Equipment:
baking pan
oven
whisk
bowl
Cooking instruction summary:
Procedures 1 Preheat the oven to 325°F. Grease a 2-quart baking dish. 2 In a large bowl, beat the eggs with a whisk until they’re creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition. 3 Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes. 4 Whip the cream with the buttermilk until stiff peaks form. Cut into individual portions—they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter—and serve with dollops of the whipped cream.
Step by step:
1. 1
2. Preheat the oven to 325°F. Grease a 2-quart baking dish.
3. 2
4. In a large bowl, beat the eggs with a whisk until they’re creamy and frothy.
5. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition.
6. 3
7. Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty.
8. Remove the torte from the oven and let cool for about 10 minutes.
9. 4
10. Whip the cream with the buttermilk until stiff peaks form.
11. Cut into individual portions—they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter—and serve with dollops of the whipped cream.
Nutrition Information:
covered percent of daily need
