This pecan torte with bourbon whipped cream is a simple cake made with ground pecans, a little flour, salt, eggs, and sugar. A dollop of bourbon-spiked whipped cream takes it over the top.
A small slice of this dense pecan torte satisfies even the most insatiable appetite. The combination of pecans in the cake and bourbon in the silken smooth whipped cream is a classic Southern crowd-pleaser.–David Leite
Pecan Torte with Bourbon Whipped Cream
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 8
IngredientsEmail Grocery List
- For the pecan torte
- For the whipped cream (optional)
*What You Need To Know About Proper Whipping Technique
- Whipping egg whites
- For successful whipping, the bowl and beaters must be perfectly clean, because even a trace of fat prevents good loft. It is also important to start with room-temperature whites. Sugar and/or cream of tartar are often added during whipping to help stabilize the whites. To test if the whites are whipped to the desired finish, lift the beaters: soft peaks should droop over gently and look wet; medium firm peaks should stand upright but still appear moist and satiny.
- Whipping cream
- Beating air into cream stiffens it for use as a filling, frosting, or garnish. Always take cream for whipping straight from the refrigerator; cream allowed to stand at room temperature is more likely to separate as it is being whipped. Also chill the bowl and beaters (or whisk) on warm days or in a warm kitchen. If you have overwhipped the cream and it’s too stiff, try folding in a few tablespoons of cream, 1 at a time, from the carton.
- Keep in mind that cream labeled “ultra pasteurized” will not rise to the same billowing heights as regular pasteurized cream.
Recipe Testers Reviews
Overall, this beautiful pecan torte was a dream! Both to make and to enjoy. This is a real keeper!
There were several things that drew me to this pecan torte dessert recipe: minimal ingredients, very little flour and sugar, and no butter. (Oh, and the last minute dollop of bourbon-infused whipped cream didn't hurt!) One would assume that a cake with no butter or oil added, minimal flour, and minimal sugar compared to other cake batters wouldn't have a nice crumb or flavor, but think again. This pecan torte was moist, flavorful and springy to-the-touch.
The success of this pecan torte comes down to technique. That's why I love this recipe so much! The detailed descriptions throughout the recipe were very helpful; everything from how not to overprocess your nut flour mixture into a nut paste, to whipping the egg yolks and first batch of sugar until pale and thick, to the importance of using a completely clean bowl to whisk the egg yolks to a soft peak were all very helpful and ensure that the reader gets the steps right. I really liked the way the author presented everything. All very helpful.
This cake was a nice surprise and surpassed my expectations—it was light and airy, like a génoise cake, with a pleasant pecan flavor. It contains few ingredients and comes together quickly. The cake is flavorful but not rich, so serving the bourbon whipped cream alongside it added decadence and a perfect complementary flavor.
The pecan torte itself is not a super sweet cake, so I dusted it with confectioners’ sugar before serving. This added a hint of sweetness and dressed the cake nicely. The bourbon cream has wonderful flavor and the proportion of sugar, bourbon and vanilla is right on, which provided the perfect balance of sweet and bourbon. The cream would also be a great complement to other desserts.
Overall, the torte makes a beautiful and unique dessert, but I would also serve it at a brunch or with coffee. The pecan flavor, light texture, and just the right amount of sweetness make this cake very versatile.