VIENNESE NUT TORTE

By gaster16

Ingredients

• 12 large eggs
• 3-1/2 cups sifted powdered sugar
• 3 cups nuts finely ground
• 1/2 cup toasted bread crumbs
• 1-1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar

Preparation

Step 1

Separate eggs. In large bowl beat yolks for 2 minutes with mixer. Beat in sugar gradually. Add 1/4 cup of the unbeaten egg whites and continue to beat. Grind nuts fine and mix thoroughly with bread crumbs. Add a little of nut mixture at a time to egg mixture, beating continuously. Beat in vanilla and then another 1/4 cup of unbeaten egg whites. Beat well for several minutes.

In separate bowl beat remaining egg whites with salt until foamy. Add cream of tartar and beat until they are very stiff and cling to the bowl. Add beaten whites all at once to yolk mixture. Fold gently but thoroughly until there are no streaks. Pour into ungreased 9" tube pan with removable bottom. Cut through batter a few times to remove air bubbles. Bake in 300 degree oven for 1-1/2 hours. Then raise temperature to 350 degrees and bake 30 minutes longer or until done. When done remove from pan and invert until absolutely cold (7-8 hours).