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Schmoo Torte
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5 from 1 vote

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.
Prep Time1 hr
Cook Time42 mins
Cooling Time1 hr
Total Time2 hrs 42 mins
Course: Dessert
Cuisine: Canadian, Celebration
Servings: 10 People
Calories: 661kcal
Author: Marie Porter


Angel Food Cake Pan



  • 12 Large Egg Whites
  • 1 cup Cake Flour
  • 1 cup Pecan Meal / Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cream of Tartar
  • Pinch Salt
  • 1 ⅓ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract


  • 2 cups Heavy Whipping Cream
  • 3 tablespoon Confectioners / Icing / Powdered Sugar
  • 1 teaspoon Vanilla Extract


  • ½ cup butter
  • 1 ½ cups packed brown sugar
  • ½ cup heavy cream
  • 1 teaspoon 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.


Calories: 661kcal | Carbohydrates: 74g | Protein: 8g | Fat: 39g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 216mg | Potassium: 255mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1164IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg