Nutty meringue torte

Yield: 6 -8

Measure Ingredient
6 \N Eggs; separated
1½ cup Sugar
2½ tablespoon Flour; (substitute cake meal)
1 teaspoon Baking powder
3 cups Walnutes or pecans; finely ground
2 cups Whipped cream
\N \N Whole walnuts for garnish

Preheat oven to 350 degrees. Grease two 9 inch layer pans with removeable bottoms. Beat 6 egg yolks on medium to low speed of mixer, gradually adding sugar until light yellow and foamy. Sift together flour and baking powder and add gradually to egg mixture. Stir in ground nuts. Fold in 6 stiffly beaten egg whites. Divide batter between the 2 pans and bake for 25-30 minutes. Cool in pans. Turn out carefully. Spread whipped cream between layers and over top and sides of cake to cover completely. Decorate with walnuts.

Posted to JEWISH-FOOD digest by Dobie607<Dobie607@...> on Apr 5, 1998

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