Walnut brandy torte

Yield: 10 Slices

Measure Ingredient
8 \N Eggs, separated
¼ teaspoon Salt
¼ teaspoon Cream of tartar
1½ cup Granulated sugar
3 tablespoons Brandy
1½ cup Finely ground fresh walnuts
1 teaspoon Unflavored gelatin
2 cups Whipping cream
1 tablespoon Icing sugar
1 tablespoon Brandy
12 \N Walnut halves



Line 16x11 inch jelly roll pan with waxed paper. Butter waxed paper and dust with flour.

(CAKE): In large bowl, beat egg whites with mixer at low speed until foamy; add salt and cream of tartar and, increasing speed to high beat to soft peaks. Gradually add ¼ cup sugar, continuing to beat until whites are firm and moist.

Beat yolks with remaining sugar until thick and straw-colored. Add 1 tbsp.


Stir bout ¼ of the whites into yolks, then pour yolks and nuts over whites; fold together gently.

Transfer batter to prepared pan, spreading evenly. Bake at 350øF for 35 minutes or until cake springs back when lightly touched. Cool in pan, sprinkle with remaining brandy, cover with waxed paper and damp tea towel.

Chill for 1 hour.

Invert cake onto clean tea towel, remove pan and carefully peel off paper.

Trim crusty sides and divide cake evenly into 4 rectangles.

(FILLING): Sprinkle gelatin over cream and whip. Stir in icing sugar and brandy.

Layer cakes and filling on platter, saving enough cream to frost top and sides and to make rosettes along bottom sides with a pastry tube. Position walnuts in rosettes. This cake can be made half a day in advance and chilled. Cut into 10 slices. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living Entertaining Cookbook Special

Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 28, 1999

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