Hungarian walnut torte

Yield: 1 Servings

Measure Ingredient
12 tablespoons Ground nuts; (rounded)
12 tablespoons Sugar
12 tablespoons Flour; (rounded)
12 \N Egg yolks; (reserve whites)
1 teaspoon Vanilla
12 \N Egg whites; stiffly beaten but not dry
2 teaspoons Baking powder
1 pounds Sweet butter; (do not substitute)
1 pounds 10X sugar
4 tablespoons Sifted cocoa; (up to 6)
1 teaspoon Vanilla or rum


Notes: 1988 Honorable Mention. Gloria Rimm, Tamaqua. The Times News, PA Beat egg yolks until thick and lemon colored. Add sugar, 2 T. at a time, beating a few minutes after each addition. Add vanilla. Sift flour with baking powder. Sprinkle flour into egg yolk mixture and blend in well. Beat whites stiff but not dry, then fold into batter. Lastly, fold in ground nuts. Grease and flour two (9x2") pans. Bake at 325° for 35-45 minutes.

Butter Icing for Hungarian Walnut Torte: Cream butter thoroughly. Add sugar and cream well. Add cocoa and cream until blended. Add flavoring.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998

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