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Viennese Walnut Torte

Dessert.Master's picture
Ingredients
  Devil's food cake mix 18 1⁄2 Ounce (1 Package)
  Egg whites 2
  Packed brown sugar 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)
  Granulated sugar 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Vanilla regular pudding and pie filling 3 1⁄2 Ounce (1 Package)
Directions

Bake cake mix in 2 square pans, 8 X 8 X 2 inches, or .2 round layer pans, 9 X 1 1/2 inches, as directed on package.
Cool.
Remove from pans; place one layer upside down on baking sheet and one layer top side up on sheet.
Heat oven to 400°.
Beat egg whites until foamy.
Gradually beat in brown sugar and lemon juice; continue beating until stiff and glossy.
Do not underbeat.
Spread meringue over tops of layers on baking sheet.
Stir together nuts, granulated sugar and cinnamon; sprinkle over meringue.
Bake until delicate brown, 6 to 8 minutes.
Cool.
Prepare pudding and pie filling as directed on package for pie filling.
Cool.
Split each layer in half to make 4 layers.
Stack layers, spreading 1/3 of the filling between each layer and placing one meringue-topped layer on top.
Refrigerate.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Ingredient: 
Walnut

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