Food-Wine Pairing Recipes

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Category 308
Nut Torte

6 eggs (separated)
1½ c. white sugar
2½ T. flour
1 t. baking powder
3 c. walnuts or pecans (plus extra for decorating)
2-3 c. heavy cream
vanilla extract

Beat 6 egg yolks on medium gradually adding one and half cups of white
sugar until light yellow and foamy.

Sift together two and a half tablespoons of flour and one teaspoon of
baking powder.  Gradually add to the egg mixture.

Stir in three cups of finely ground walnuts or pecans (but not both)

In separate bowl beat six egg whites until stiff, fold into nut mixture

Divide batter between two buttered cake pans (9 inches)

Bake at 350° F for 25 to 30 minutes

Let cool

Turn out carefully

Frost with 2 to 3 cups of whipped heavy cream flavored with vanilla extract (no sugar)

Carefully split layers for 4 layered cake (optional as the cake is very fragile)

Decorate with chopped walnuts or pecans (but not both)

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