Solo Shmoo

It’s a Winnipeg legend that tastes so good that people want to eat the whole torte. This single-serving—complete with sublime caramel, soft cream filling and moist, nutty cake—lets your guests do just that.

INGREDIENTS
Cake
3/4 cup sugar
1/2 cup flour
1 cup egg whites (approx 7)
1 tsp almond extract
1/2 cup toasted pecans, finely chopped
Caramel Sauce
2 Tbsp butter
1/2 cup whipping cream
1/2 cup brown sugar,
packed

Filling
1 1/2 cups whipping cream
2 1/2 Tbsp icing sugar
1 tsp vanilla

METHOD
Cake
1. Sift half of sugar with flour.
2. In large bowl, beat egg whites on high speed until soft peaks form. Add almond extract and remaining sugar (two Tbsp at a time). Beat until glossy with stiff peaks.
3. Fold in flour mix in four portions.
4. Fold in pecans. Pour into parchment-lined jelly roll pan.
5. Bake at 350ºF for 12 mins, until top is golden and cake springs back when touched. Cool, inverted.
6. Remove from pan. Cut 12 cake rounds with cookie cutter.
Caramel Sauce
1. Bring butter and half of cream to boil on medium heat. Add sugar and remaining cream. Bring to boil.
2. Reduce heat. Simmer 5 min. Cool.

Filling
1. Whip cream with sugar and vanilla.

ASSEMBLY
1. Place cake round on serving plate. Cover with thin layer of caramel sauce and cream. Repeat layers ending with cream.
2. Drizzle caramel sauce to cover entire top of cake. Garnish with pecan half.
Yield: 4 single tortes