Schmoo Torte

Method

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1. Heat the oven to 175°C / 350°F. Grease and line the base of a 25 cm springform tin.

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2. Whisk the egg yolks with 100 g of the sugar until pale and thick, then whisk in the vanilla. Sift the flour, baking powder and salt over the yolks, add the chopped pecans and fold in gently.

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3. In a clean bowl, whisk the egg whites to soft peaks. Add the remaining sugar a spoonful at a time and whisk to stiff, glossy peaks. Fold a third into the yolk mixture to loosen it, then fold in the rest gently.

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4. Pour the batter into the tin, level the top and bake for 30 minutes, until golden and springy to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely, at least 1 hour.

   Mark done Start 30 min timer

5. For the butterscotch, melt the butter with the brown sugar in a small saucepan over medium heat. Stir in the cream, vanilla and salt, bring to a boil and cook for 4 minutes, stirring, until thick. Let cool.

   Mark done Start 4 min timer

6. Whip the cream with the icing sugar and vanilla to soft peaks. Cut the cooled sponge into three layers with a serrated knife.

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7. Set the bottom layer on a plate and spread with a third of the cream, a third of the chopped pecans and a drizzle of butterscotch. Repeat with the next layer, then set on the top layer. Cover the top and sides with the remaining cream, and drizzle with butterscotch. Chill for at least 2 hours before serving.

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Chef’s Tips

• Fold the whisked whites in gently. The sponge has almost no flour, and it relies on the air in the whites for its lift.
• Cut the cooled sponge with a serrated knife, using a gentle sawing motion. A warm sponge crumbles.
• Chill the assembled torte for at least 2 hours. The cream soaks into the sponge and the layers slice cleanly.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A cup of coffee
• Fresh raspberries
• A cup of tea

Storage & Reheating

Keep in the fridge up to 3 days. The sponge softens as it sits, and it is best on the first day. Freeze the unfilled sponge for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.