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Polish Walnut Torte

chef.pierre's picture
Ingredients
  Dry bread crumbs 4 Teaspoon
  Egg whites 6
  Salt 1⁄8 Teaspoon
  Icing sugar 1⁄2 Cup (8 tbs)
  Egg yolks 6
  Icing sugar 1⁄3 Cup (5.33 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  Pastry flour 4 Tablespoon
  Ground walnuts 2 Ounce
  Sweetened whipped cream 2 1⁄2 Cup (40 tbs)
Directions

Grease bottoms of 2 round 8-inch layer cake pans, and line with circles of greased waxed paper.
Sprinkle each pan with 2 teaspoons dry bread crumbs.
Beat egg whites and salt until foamy; then beat in 1 /2 cup icing sugar, and beat until very stiff.
Beat egg yolks until thick, and beat in 1/3 cup icing sugar.
Remove beaters, and stir in rind, juice, sifted flour and walnuts.
Fold into egg-white mixture.
Spread in prepared pans.
Bake at 350° F. 35—40 minutes.
Immediately cut around the edges, and cake tops will settle more evenly during cooling.
Invert on a dry towel or greased cake rack, and peel off waxed paper.
When cold, put layers together with 1/2 the sweetened cream.
Spread top and sides with Walnut Frosting, and swirl remaining cream on top.
Sprinkle with drifts of chopped walnuts.
Keep chilled until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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