This show-stopping schmoo torte takes some assembly, but easy-whipped cream takes the place of icing. And when it comes to the show-stopping caramel sauce, no candy thermometer is required.
Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings



  • 1/2 cup cake flour, sifted
  • 1 teaspoon baking powder
  • 6 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 6 egg yolks, room temperature
  • 1 teaspoon vanilla
  • 1 cup pecans, finely chopped, plus
  • 1/2 cup for garnish


  • 2 cups 35% cream
  • 1/2 cup icing sugar, sifted
  • 1 teaspoon vanilla

Caramel sauce

  • 1 cup sugar
  • 1/2 cup water
  • 1 cup 35% cream, warmed slightly
  • 1/3 cup unsalted butter, cubed, room temperature


For cake, preheat oven to 350°F. Sift flour and baking powder into medium bowl. In large bowl, beat egg whites with cream of tartar. Slowly add 1/4 cup sugar and beat until stiff, 3 to 4 minutes. Fold in flour. Meanwhile, in another bowl, beat 1/2 cup sugar with egg yolks until frothy. Fold yolk mixture into whites. Gently add vanilla and pecans. Pour into ungreased tube pan. Bake for 40 to 50 minutes, or until skewers inserted in cake come out clean. Let cool before turning cake out.

For filling, in bowl, beat cream and vanilla. Add sugar and beat until stiff.

For caramel sauce, heat sugar and water over medium heat in small heavy bottomed saucepan. Cook until mixture is golden, stirring constantly with wooden spoon, about 8 minutes. Quickly remove from heat; slowly add cream and butter, stirring mixture as it may seize up. Return to heat and stir until smooth, about 5 minutes.

To assemble, cut cake into two equal layers; spread whipped cream between layers and over top and sides. Sprinkle with pecans and serve with caramel sauce.