Polish Walnut Torte
|Dry bread crumbs||4 Teaspoon|
|Icing sugar||1⁄2 Cup (8 tbs)|
|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)|
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 350Â° F. 35â€”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.