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Viennese Walnut Torte Recipe
|Devil's food cake mix||18 1⁄2 Ounce (1 Package)|
|Packed brown sugar||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Teaspoon|
|Vanilla regular pudding and pie filling||3 1⁄2 Ounce (1 Package)|
Serving size: Complete recipe
Calories 3868 Calories from Fat 821
% Daily Value*
Total Fat 90 g138.2%
Saturated Fat 21.8 g109%
Trans Fat 10.3 g
Cholesterol 0 mg
Sodium 5626.6 mg234.4%
Total Carbohydrates 738 g246.1%
Dietary Fiber 16.8 g67%
Sugars 536.1 g
Protein 53 g105.8%
Vitamin A 0.2% Vitamin C 7.8%
Calcium 32% Iron 67.4%
*Based on a 2000 Calorie diet
Remove from pans; place one layer upside down on baking sheet and one layer top side up on sheet.
Heat oven to 400°.
Beat egg whites until foamy.
Gradually beat in brown sugar and lemon juice; continue beating until stiff and glossy.
Do not underbeat.
Spread meringue over tops of layers on baking sheet.
Stir together nuts, granulated sugar and cinnamon; sprinkle over meringue.
Bake until delicate brown, 6 to 8 minutes.
Prepare pudding and pie filling as directed on package for pie filling.
Split each layer in half to make 4 layers.
Stack layers, spreading 1/3 of the filling between each layer and placing one meringue-topped layer on top.