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What You Need:
(To Serve: 10 to 12)
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9 eggs, separated
1 cup sugar
3 cups ground walnuts
½ cup dry breadcrumbs
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
2 teaspoons double-acting baking powder
1 teaspoon vanilla extract
½ cup water
¾ cup coarsely broken walnuts
BRANDY BUTTER CREAM
1 stick (¼ pound) unsalted butter, at room temperature
2 cups confectioners' sugar (1 pound)
1/8 teaspoon salt
1 egg
1 teaspoon vanilla extract
2 tablespoons brandy
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Translate this recipe:
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| How To Cook: |
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PREHEAT OVEN TO 350°.:
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1. Line the bottoms of three 8-inch layer cake pans with wax paper and lightly butter pans.
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2. In a medium-sized bowl, beat egg yolks with sugar at high speed until very thick and lemon-colored.
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3. In a large bowl, stir together ground walnuts, breadcrumbs, orange peel, lemon peel, cinnamon, cloves, salt, and baking powder. Mix vanilla extract and water with egg yolks, then stir into walnut mixture.
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4. In another large bowl, beat egg whites until stiff but not dry. Fold gently into walnut batter until thoroughly combined. Pour into prepared pans.
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5. Bake for 30 minutes, or until cake tester comes out clean. Invert pans on racks, loosen each cake around the edges, and turn out of pan. Remove wax paper and let cool.
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PREPARE THE BRANDY BUTTER CREAM FILLING:
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1. Beat butter in a small bowl until' creamy.
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2. Add sugar and salt and blend well. Beat in egg, vanilla extract, and brandy.
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3. Fill and frost the three layers. Lightly press broken walnuts into frosting on top of the torte.
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