Canadian National Dishes

Winnipeg Schmoo Torte with Butterscotch

Schmoo torte is a beloved Winnipeg dessert: light pecan sponge layered with whipped cream, toasted pecans and butterscotch sauce. A commonly told story connects it with Winnipeg’s Jewish community and a mother baking it for her son’s Bar Mitzvah, though other origin accounts exist and the name’s history is uncertain. This home version keeps the classic combination and makes a 23 cm torte for ten. Chill it well so the cream layers hold, then serve each slice with extra sauce.

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Wide kitchen-table view of a layered pecan Schmoo torte with whipped cream, chopped pecans and butterscotch sauce.
A broad view of the Winnipeg dessert, showing its pecan sponge, cream layers and butterscotch finish.
Prep 55 minutes
Cook 60 minutes
Total 6 hours 55 minutes
Calories About 525 kcal per slice, including sauce and garnish
Ingredients ↓
Overview

Winnipeg Schmoo Torte with Butterscotch

Schmoo torte is especially associated with Winnipeg and Manitoba. Its familiar form is a light sponge or angel-food-style cake, whipped cream, pecans and a caramel or butterscotch sauce. One often repeated origin story places its creation at a Winnipeg Bar Mitzvah; food writers also record competing accounts, so this recipe does not present a single settled origin. “Schmoo” and “shmoo” spellings are both used, and the name’s source is not known with certainty.

Practical

Practical

  • Toast the pecans until fragrant and cool them fully before grinding; warm nuts can turn oily.
  • Keep the sponge-pan sides ungreased so the batter can cling and rise.
  • Fold the whites gently into the yolk mixture to keep the cake light.
  • Invert the cake as soon as it leaves the oven and let it cool completely before loosening.
  • Chill the torte at least 4 hours after assembly so the whipped-cream layers set.
  • Keep the finished torte refrigerated because it contains whipped cream.
Ingredients

Ingredients

Pecan sponge

  • 150 g pecan halves, toasted, cooled and finely ground
  • 110 g all-purpose wheat flour
  • 180 g granulated sugar, divided
  • 6 large eggs, separated and at room temperature
  • 5 mL vanilla extract
  • 3 g baking powder
  • 2 g fine salt
  • 1 g cream of tartar

Butterscotch sauce

  • 200 g packed light brown sugar
  • 180 mL whipping cream
  • 45 g unsalted butter
  • 2 g fine salt

Whipped cream

  • 500 mL cold 35% whipping cream
  • 35 g icing sugar
  • 5 mL vanilla extract

Garnish

  • 30 g toasted pecans, chopped
Directions

Directions

Method

  1. Toast and grind the pecansHeat the oven to 160°C. Spread the 150 g pecans in one layer and toast for 8–10 minutes, until fragrant. Cool completely, then grind finely. Keep the 30 g chopped garnish pecans separate.

  2. Prepare the panLine only the base of a clean, ungreased 23 cm tube cake pan with parchment. Leave the sides ungreased so the sponge can cling and rise.

  3. Mix the dry ingredientsWhisk the flour, baking powder and 2 g salt. Sift the mixture and stir in the ground pecans. Carefully separate the room-temperature eggs into two clean bowls, making sure no yolk enters the whites.

  4. Whip the egg whitesBeat the whites until foamy. Add the cream of tartar and continue to soft peaks. Gradually beat in half of the 180 g sugar until the whites are glossy and hold firm peaks.

  5. Finish the batterBeat the yolks with the remaining sugar until thick and pale. Beat in 5 mL vanilla. Sift the dry mixture over the yolks in three additions, folding gently each time. Fold in about one-third of the whites to loosen the batter, then gently fold in the rest without deflating it.

  6. Bake and cool the spongeSpoon the batter into the pan and level gently. Bake for 50–60 minutes, until the top springs back lightly and a skewer comes out without wet batter. Immediately invert the pan on its feet or over a stable bottle. Cool completely, about 60 minutes, then loosen the cake carefully and remove it.

  7. Make the butterscotch sauceCombine the brown sugar, 180 mL cream, butter and 2 g salt in a small saucepan. Bring to a gentle simmer, stirring, and simmer for 2 minutes. Cool, cover and refrigerate until cold and spoonable.

  8. Whip the cream and slice the cakeChill a bowl and beaters. Whip the 500 mL cold cream with the icing sugar and 5 mL vanilla to firm peaks. With a long serrated knife, slice the cooled sponge horizontally into three even layers.

  9. Assemble and chillSpread whipped cream between the cake layers, then cover the top and sides. Press the 30 g chopped toasted pecans around the sides. Refrigerate at least 4 hours to set. Keep chilled; serve each slice with cold or gently rewarmed butterscotch sauce.

Practical

Practical

Serving

Make ahead: Bake the sponge a day ahead, cool it completely, wrap and refrigerate. Make the butterscotch sauce up to 3 days ahead and keep it covered in the refrigerator. Assemble the torte at least 4 hours before serving.

Make-ahead

Storage and reheating: Keep the cream-filled torte covered in the refrigerator at 4°C or colder and use within 3 days for best quality. Store the sauce separately for up to 3 days; warm it gently and stir smooth before serving. Do not leave the finished torte at room temperature for more than 2 hours.

Storage and reheating

Serving: Serve chilled slices with butterscotch sauce spooned over each portion. Add a few extra toasted pecans to the plate if desired.

Control points

Control points

  • Egg whites will not whipCheck that the bowl and beaters are grease-free and that no yolk entered the whites.
  • The cake sinksIt may be underbaked or cooled upright. Bake until it springs back and invert it while cooling.
  • Whipped cream turns grainyIt was overwhipped. Stop at firm peaks; fold in a little unwhipped cream to smooth it if needed.
  • Sauce is too thick after chillingWarm it gently and stir. If it is too thin, simmer briefly and cool again.
  • Cake layers breakChill the sponge before slicing and use a long serrated knife with gentle sawing motions.
Nutrition

Nutrition

  • Serving sizeOne-tenth of a 23 cm layered torte
  • Calories525 kcal
  • Carbohydrate52 g
  • Protein8 g
  • Fat41 g
  • Fibre2 g
  • Sodium140 mg

These rounded ingredient-based estimates include the sauce and pecan garnish. They are not a laboratory analysis or product-label values; cream fat content, brands and the amount of sauce served can change the result.

Contains pecans/tree nuts, wheat/gluten, eggs and milk. Use clean bowls and beaters, keep egg whites free from yolk and shell, and do not taste raw batter. Bake until the sponge springs back and a skewer has no wet batter. Refrigerate the whipped-cream torte promptly at 4°C or colder.

FAQ

FAQ

Is schmoo torte the same as shmoo torte?

Both spellings are used for this Winnipeg-style dessert. The recipe’s name history is uncertain.

Can I make the torte without pecans?

This formula relies on pecans in the sponge and garnish. An angel-food sponge is a different variation; for a nut-free dessert, verify every ingredient and cross-contact risk rather than simply removing the nuts from this recipe.

Why does the torte need to chill for so long?

The rest helps the whipped-cream layers set, so the cake cuts more cleanly and holds its shape.

Finish

Finish

  • Spoon extra butterscotch over each slice at the table.
  • Serve small portions; the pecans, cream and sauce make this a rich dessert.