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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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Average: 4.2 (19 votes)

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

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Polish Walnut Torte Recipe