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Polish Walnut Torte

chef.pierre's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3036 Calories from Fat 1284

% Daily Value*

Total Fat 145 g223.4%

Saturated Fat 63.5 g317.4%

Trans Fat 0 g

Cholesterol 1431.9 mg477.3%

Sodium 1045.1 mg43.5%

Total Carbohydrates 376 g125.4%

Dietary Fiber 11 g44.1%

Sugars 286.3 g

Protein 73 g146.2%

Vitamin A 84.7% Vitamin C 23%

Calcium 99.7% Iron 29.3%

*Based on a 2000 Calorie diet

Polish Walnut Torte Recipe