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BREADS & DESSERTS:
WALNUT TORTE
| 3
1/4 |
cups
Fisher Chef's Naturals chopped
walnuts |
| 3 |
Tablespoons
all-purpose flour |
| 1 |
teaspoon
double-action baking powder |
| 1/4 |
teaspoon
salt |
| 6 |
eggs, separated
at room temperature |
| 1 |
cup sugar |
| 1 |
cup heavy
or whipping cream |
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Begin about 3 hours before serving
or early in the day.
Reserve 1 tablespoon of walnuts for garnish. Finely grind remaining
walnuts. Preheat oven to 350° F. Grease two 8-inch round
cake pans, line with waxed paper or grease paper. In medium bowl
combine ground walnuts, flour, baking powder and salt. In large
bowl with mixer at high speed, beat egg whites until soft peaks
form. In small bowl with mixer at high speed, beat egg yolks and
sugar until thick and lemon colored. With wire whisk or rubber
spatula, gently fold nut mixture, then yolk mixture into beaten
egg whites. Pour batter into prepared pans. Bake 25-30 minutes
until top of cake springs back when touched with finger. Cool
cake in pans on wire racks 5 minutes. Remove from pans, remove
waxed paper and cool cake layers completely on wire racks.
To serve: In small bowl with
mixer at medium speed, beat cream until soft peaks form. Place
one cake layer on cake plate, spread with about 1/2 of whipped
cream. Top with second cake layer. Spread top of cake with remaining
whipped cream, sprinkle with chopped walnuts. Refrigerate cake
until serving time.
Yields: one 8-inch torte or 12 servings
Source: John B. Sanfilippo & Son, Inc.
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