Polish Walnut Torte Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Dry bread crumbs4 Teaspoon
 Egg whites6
 Salt1⁄8 Teaspoon
 Icing sugar1⁄2 Cup (8 tbs)
 Egg yolks6
 Icing sugar1⁄3 Cup (5.33 tbs)
 Grated lemon rind1⁄2 Teaspoon
 Lemon juice2 Teaspoon
 Pastry flour4 Tablespoon
 Ground walnuts2 Ounce
 Sweetened whipped cream2 1⁄2 Cup (40 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3036 Calories from Fat 1284

% Daily Value*

Total Fat 145 g223.4%

Saturated Fat 63.5 g317.4%

Trans Fat 0 g

Cholesterol 1431.9 mg

Sodium 1045.1 mg43.5%

Total Carbohydrates 376 g125.4%

Dietary Fiber 11 g44.1%

Sugars 286.3 g

Protein 73 g146.2%

Vitamin A 84.7% Vitamin C 23%

Calcium 99.7% Iron 29.3%

*Based on a 2000 Calorie diet


Grease bottoms of 2 round 8-inch layer cake pans, and line with circles of greased waxed paper.
Sprinkle each pan with 2 teaspoons dry bread crumbs.
Beat egg whites and salt until foamy; then beat in 1 /2 cup icing sugar, and beat until very stiff.
Beat egg yolks until thick, and beat in 1/3 cup icing sugar.
Remove beaters, and stir in rind, juice, sifted flour and walnuts.
Fold into egg-white mixture.
Spread in prepared pans.
Bake at 350° F. 35—40 minutes.
Immediately cut around the edges, and cake tops will settle more evenly during cooling.
Invert on a dry towel or greased cake rack, and peel off waxed paper.
When cold, put layers together with 1/2 the sweetened cream.
Spread top and sides with Walnut Frosting, and swirl remaining cream on top.
Sprinkle with drifts of chopped walnuts.
Keep chilled until serving time.