Huguenot Torte

Ingredients

• 1 cup apples chopped
• 1.5 teaspoons baking soda 
• 2 teaspoons cream of tartar 
• 2  eggs 
• 0.3 cup flour all-purpose
• 1 teaspoon juice of lemon 
• 1 cup pecans chopped
• 12 servings additional pecans chopped
• 0.3 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 
• 12 servings whipped cream 

Equipment

• oven
• mixing bowl
• baking pan
• hand mixer

Directions

1. Beat eggs in a large mixing bowl at high speed of electric mixer for 8 minutes. Gradually add sugar, beating well.
2. Combine flour, cream of tartar, soda, and salt in a small mixing bowl; stir well. Gradually add flour mixture to egg mixture, beating until smooth. Stir in lemon juice, vanilla, apple, and 1 cup pecans.
3. Pour batter into a lightly greased 13- x 9- x 2-inch baking pan.
4. Bake at 325 for 35 minutes. (Torte will rise, then fall.)
5. Remove from oven, and cool completely.
6. Cut into 3 - inch squares.
7. Transfer to individual serving plates; serve with a dollop of whipped cream and additional chopped pecans.