Schmoo torte is very much a Winnipeg thing, though locals don’t tend to *know* how exclusively Winnipeg it is, til they move away!
What is Schmoo Torte?
Schmoo - or “Shmoo”, depending on who’s writing it - is a soft, pecan-laced angel food cake that is torted and filled with sweetened whipped cream, before being served up with a buttery caramel sauce.
This decadent cake is served at various bakeries and dessert restaurants around the city, and apparently it’s very common at Winnipeg Bar Mitzvahs- but you don't really see it anywhere else.
While it’s not generally something that people tend to make at home, it’s not actually all that difficult to make.
As a bonus, it's not something that has much pressure to look pretty, either! Slather some whipped cream on, messily drizzle that caramel over it... it's all good.
Schmoo Torte is one of the over 80 recipes featured in my book, More Than Poutine.
This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! Order your copy here on this site, through Amazon, or through any major bookseller!
Gluten-Free Schmoo Torte
Need a gluten-free version of this recipe?
Head over to my gluten-free blog - Beyond Flour Blog - for my Gluten Free Schmoo Torte Recipe!
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Now, on to that Schmoo Torte recipe!
- 12 Large Egg Whites
- 1 cup Cake Flour
- 1 cup Pecan Meal / Flour
- 1 tsp Baking Powder
- 1 tsp Cream of Tartar
- Pinch Salt
- 1 ⅓ cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 cups Heavy Whipping Cream
- 3 Tbsp Confectioners / Icing / Powdered Sugar
- 1 tsp Vanilla Extract
- ½ cup butter
- 1 ½ cups packed brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- Chopped Pecans, Pecan Halves, etc
- Preheat oven to 350 F (180 C). Line the bottom of a tube / angel food cake pan with parchment paper, set aside. (Do not grease the pan)
- Separate egg whites into the bowl of a stand mixer, allow to stand at room temperature for about 20 minutes.
- In a separate bowl, mix together the flour, pecan meal, and baking powder; set aside.
- Add cream of tartar and salt to the egg whites, use a whisk attachment to bear on low until combined. Turn speed up to high, beat until stiff peaks form. Turn speed down to medium, and slowly add the sugar, a little at a time, until combined. Turn speed to low, add vanilla, mix just until combined.
- Remove bowl from stand mixer, gently fold in the flour mixture – about ½ cup at a time – JUST until combined. Be gentle- you don’t want to deflate the eggs!
- Gently spoon mixture into tube pan. Bake for 35-40 minutes, or until a knife inserted into the middle of the cake comes out clean.
- Invert cake onto a cooling rack – leaving it in the pan – and allow to cool for about an hour. Remove pan, slice cake into 3 equally thick layers.
- Whisk 2 cups of the heavy whipping cream together with the icing sugar and vanilla until very thick. Spread as filling between the 3 cake layers, stacking as you go. Use remaining whipped cream to frost the sides and center of the cake, decorate with more pecans as garnish if desired. Chill for at least two hours.
- Melt butter in a medium saucepan. Add brown sugar and heavy cream, whisking until smooth. Bring to a boil over medium heat. Boil for 2 minutes, then remove from heat. Stir in vanilla, allow to cool.
- To serve, warm the sauce, drizzle over whole torte, and/or individual slices.