Walnut Brandy Torte Recipe
Ingredients
8 eggs, separated 8
1/4 tsp salt 1 mL
1/4 tsp cream of tartar 1 mL
1-1/2 cups granulated sugar 375 mL
3 tbsp brandy 50 mL
1-1/2 cups finely ground walnuts 375 mL
FILLING
2 cups whipping cream 500 mL
1 tbsp icing sugar 15 mL
1 tbsp brandy 15 mL
12 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.
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