HUGUENOT TORTE

Steps:

• Preheat oven to 325°F.
• In a large bowl, beat the eggs until fluffy.
• Slowly add the sugar, while beating, until the mixture is very thick.
• In a separate bowl, sift the flour, baking powder, and salt.
• Gradually add the dry ingredients to the eggs and sugar, stirring just to combine.
• Gently fold in the vanilla, apples, pecans, and lemon juice.
• Pour the batter into a 10-inche round baking pan.
• Bake for 35-40 minutes or until top is brown and crusy.
• As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
• Just before serving, whip the heavy cream with the syrup.
• Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.