Friday, 24 August 2012

Cherry Pecan Torte

Super easy and versatile
It need not be cherry.  Try blueberry or lemon curd.

6 eggs whites
1/2 tsp cream of tartar
2 cups granulated sugar
2 cups saltine cracker crumbs
3/4 cup chopped pecans
2 tsp vanilla
2 cups whipping cream, whipped
1 can cherry pie filling

Beat egg whites until foamy.  Add cream of tartar.
Keep beating egg whites and gradually add sugar till there are stiff peaks.
Fold in saltine crumbs and pecans.
Spread into greased 9" x 13" pan.
Bake at 305F for about 25 minutes.
Cool completely (can make ahead).
Spread whipped cream over base and spoon cherry filling over cream.
Chill for at least 1 hour.

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