Nut-Filled Torte Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 8 Small, separated | |
| 1/3 c. fine bread crumbs | ||
| Filberts | 2 1/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Strong coffee | 3 Tablespoon | |
| Butter | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Chocolate frosting | ||
Directions
Beat sugar and egg yolks together until light and creamy; add bread crumbs, 1/3 cup filberts, baking ' powder, salt and vanilla.
Mix well.
Beat egg whites until stiff; fold into batter.
Turn into 3 greased and floured 9-inch layer pans.
Bake at 350 degrees for 30 minutes.
Remove layers from pans; cool.
Combine remaining filberts and coffee in saucepan; cook over medium heat for 10 minutes, stirring constantly.
Cool.
Cream butter and confectioners' sugar; blend in coffee mixture.
Spread between layers.
Cover top and side of torte with chocolate frosting.
Mix well.
Beat egg whites until stiff; fold into batter.
Turn into 3 greased and floured 9-inch layer pans.
Bake at 350 degrees for 30 minutes.
Remove layers from pans; cool.
Combine remaining filberts and coffee in saucepan; cook over medium heat for 10 minutes, stirring constantly.
Cool.
Cream butter and confectioners' sugar; blend in coffee mixture.
Spread between layers.
Cover top and side of torte with chocolate frosting.
Chef
