|
|
Dense, rum-flavored walnut torte filled
with raspberry jam and sweetened whipped cream.
Walnut Torte
- 1/2 cup plus 1 tablespoon plain
bread crumbs
1 1/2 cups ground walnuts
6 large eggs, separated - egg whites beaten until stiff
1 cup granulated sugar
2 tablespoons rum
1/2 teaspoon salt
- 1 (16-ounce) jar raspberry or apricot
jam (or your choice)
2 1/2 cups lightly sweetened whipped cream
- Preheat oven to 325°F (160°C).
Grease a 9-inch spring-form pan and dust with 1 tablespoon of
the bread crumbs. Set aside.
- In a medium bowl, combine 1/2 cup bread
crumbs and the walnuts.
- In a large bowl, beat the egg yolks and
add the sugar. Beat until the mixture thickens. Add the rum and
beat well. Fold the beaten egg whites into the yolk mixture.
Fold in the walnut mixture in portions until
all is incorporated.
- Spread mixture into prepared pan and bake
for 45 to 50 minutes. Remove from oven
and cool for 15 minutes on wire rack. Release from pan and allow
to cool completely.
- Split cake into two layers and spread
1/2 the jam and then 1/2 the whipped cream over the bottom layer.
Place the top layer and repeat with remaining toppings. Chill
for 1 hour or more before serving. Keep refrigerated.
Makes 8 to 10 servings.
loading
|
|
|
