Butter parchment and dust with flour – 9x13 – I used a small sheet pan
Preheat the oven to 325°F.
Toast and chop the pecans.
Sift the flour with the baking powder and salt; set aside.
In a mixer, mix the eggs and sugar to ribbon stage. (until they are light yellow in color.)
Gently fold in the flour mixture and then the apples, pecans and vanilla extract.
Pour the batter into a well buttered/floured pan.
Bake 30–45 minutes or until golden brown.
Whip the chilled cream with 3 tablespoons sugar and the Calvados and serve with the Torte.
Serve in your prettiest dish.
Notes
I used confectioner's sugar (powdered sugar) for the whipped cream. The cornstarch stabilizes the whip cream so will hold up a while longer. It is also not so sweet which I prefer.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/huguenot-torte-ozark-pudding/