Walnut Brandy Torte Recipe
Ingredients
| Eggs | 8 , separated | |
| Salt | 1⁄4 Teaspoon (Around 1 Milliliter) | |
| Cream of tartar | 1⁄4 Teaspoon (Around 1 Milliliter) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) (Around 375 Milliliter) | |
| Brandy | 3 Tablespoon (Around 50 Milliliter) | |
| Finely ground walnuts | 1⁄2 Cup (8 tbs) (Around 375 Milliliter) | |
| Whipping cream | 2 Cup (32 tbs) (Around 500 Milliliter) | |
| Icing sugar | 1 Tablespoon (Around 15 Milliliter) | |
| Brandy | 1 Tablespoon (Around 15 Milliliter) | |
| Walnut halves | 12 |
Directions
Line 15x10 inch (40 x 25 cm) jelly roll pan with waxed paper.
Grease paper and dust with flour.
Set aside.
In bowl, beat egg whites until foamy; beat in salt and cream of tartar until soft peaksform.
Gradually beat in 1/4 cup (50 mL) of the sugar until stiff peaks form.
In large bowl, beat egg yolks with remaining sugar until pale and thickened.
Beat in 1 tbsp (15 mL) of the brandy.
Stir in one-quarter of the egg white mixture.
Fold in remaining egg whites along with nuts.
Spread batter in prepared pan.
Bake in 350°F (180°C) oven for 35 minutes or until cake springs back when lightly touched.
Let cool in pan.
Sprinkle with remaining brandy.
Cover with waxed paper and damp tea towel; chill for 1 hour.
Invert cake onto clean tea towel; remove pan and carefully peel off paper.
Trim crasty edges and divide cake evenly into 4 rectangles.
Filling: Whip cream; stir in icing sugar and brandy.
On platter, assemble torte, spreading some of the filling over each layer.
Spread remaining filling over top and sides, saving enough to pipe rosettes around bottom.
Place walnuts in rosettes.
Grease paper and dust with flour.
Set aside.
In bowl, beat egg whites until foamy; beat in salt and cream of tartar until soft peaksform.
Gradually beat in 1/4 cup (50 mL) of the sugar until stiff peaks form.
In large bowl, beat egg yolks with remaining sugar until pale and thickened.
Beat in 1 tbsp (15 mL) of the brandy.
Stir in one-quarter of the egg white mixture.
Fold in remaining egg whites along with nuts.
Spread batter in prepared pan.
Bake in 350°F (180°C) oven for 35 minutes or until cake springs back when lightly touched.
Let cool in pan.
Sprinkle with remaining brandy.
Cover with waxed paper and damp tea towel; chill for 1 hour.
Invert cake onto clean tea towel; remove pan and carefully peel off paper.
Trim crasty edges and divide cake evenly into 4 rectangles.
Filling: Whip cream; stir in icing sugar and brandy.
On platter, assemble torte, spreading some of the filling over each layer.
Spread remaining filling over top and sides, saving enough to pipe rosettes around bottom.
Place walnuts in rosettes.
Chef
