INGREDIENTS

4 eggs, yolks and whites separated
1/2 cup granulated sugar
1 cup ground pecans + 2 tbsp (30 mL)
1 teaspoon instant coffee
2 teaspoons 35% cold cream + 1 cup (250 ml)
3 tablespoons icing sugar
3/4 teaspoons vanilla

PREPARATION

1. Butter the bottom of a 9" (23 cm) diameter springform pan (do not butter the wall). Reserve.

2. In a large bowl, using an electric mixer, beat egg yolks for about 4 minutes or until light and fluffy. Gradually add the granulated sugar, beating until the mixture is smooth. Add 1 cup (250 ml) of ground pecans and mix. In another large bowl, using electric mixer (use clean beaters), beat egg whites until stiff peaks form. Gently lift the egg whites into the egg yolk mixture in half. Pour batter into reserved pan.

3. Bake in preheated 350°F (180°C) oven for about 40 minutes or until toothpick inserted in centre comes out clean. Place pan on rack and cool for 5 minutes. Pass the blade of a knife around the torte to detach it from the mould. Remove the wall from the mould. Place the torte on the rack and let it cool completely (the centre of the torte will sag). (The torte can be prepared to this stage and covered. It will keep until the next day at room temperature.)

4. In a small bowl, dissolve coffee in 2 tsp (10 mL) cream. In a bowl, using electric mixer (use clean beaters), beat remaining cream with icing sugar, coffee mixture and vanilla until mixture forms firm peaks. Spread whipped cream on top of cooled torte and sprinkle with remaining ground pecans.

http://www.coupdepouce.com/cuisine/desserts/recette/torte-aux-pacanes-creme-fouettee-au-cafe