WALNUT TORTE

By gaster16

Ingredients

• Frosting:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Dash salt
• 1/2 cup butter softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 4 egg yolks
• 1/3 cup milk
• 4 egg whites
• 1/8 teaspoon cream or tartar
• 1 cup sugar
• 1/4 cup finely chopped walnuts
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1-1/2 cups whipping cream
• 1-1/2 cup chopped walnuts

Preparation

Step 1

Grease and lightly flour two 8" round cake pans. In small mixing bowl combine flour, baking powder and salt, set aside.

In large mixing bowl beat butter until softened. Add 1/2 cup sugar and vanilla, beat until fluffy. Add egg yolks, one at a time, beating on medium speed until combined. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Spread in pans.

For meringue layer in medium mixing bowl add the 1 cup sugar beating until stiff peaks form. Fold in the 3/4 cup finely chopped walnuts. Spread the mixture over the batter in the cake pans. Bake in 300 degree oven for 1 hour or until a toothpick inserted near center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove cakes and completely cool on wire racks before filling and frosting.

For frosting in chilled medium mixing bowl stir together the 3/4 cup sugar and cocoa powder. Add whipping cream, beat with mixer on low speed just until soft peaks form.

To assemble, place one cake layer, meringue side up, on a serving plate. Spread a thin layer of frosting onto the meringue. Top with second layer, meringue side up. Frost top and side of cake, reserving some frosting for piping, if desired.

Press the 1-1/2 cups chopped walnuts onto sides of frosted cake. Pour remaining frosting into decorating bag, pipe frosting around bottom edge and into rosettes on top. Place 1/2 walnut in center of each rosette. Cover and chill for 24 hours.