Rich Walnut Torte
|Eggs||16 , separated|
|Sugar||2 Cup (32 tbs)|
|Walnuts||7 1⁄2 Cup (120 tbs), ground|
|Baking powder||1 Tablespoon|
|Cracker meal||3 Tablespoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Coffee||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
Place egg yolks in mixer bowl; beat at highest speed for 10 minutes.
Add 1 cup sugar, walnuts, baking powder, cracker meal and whiskey; mix well.
Beat egg whites until stiff peaks form; fold into egg yolk mixture.
Spread into 4 greased, floured and waxed paper-lined 8-inch layer pans.
Bake at 350 degrees for 30 minutes.
Cool for 5 minutes before removing from pan.
Blend flour with small amount of coffee.
Pour remaining coffee into saucepan; bring to a boil.
Reduce heat; stir in flour mixture.
Cook, stirring constantly, until thickened.
Cream butter and remaining sugar until light and fluffy.
Beat in coffee mixture, 1 tablespoon at a time.
Add vanilla and spread between torte layers.
Refrigerate until ready to serve.