Maple Walnut Torte
Ingredients:
4 cups walnuts
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated
3/4 cup sugar
2 tablespoons salad oil
2-1/4 teaspoons imitation maple flavor
3 cups heavy or whipping cream
1/4 cup powdered sugar
1 In blender at medium speed or in food processor with knife blade attached, finely grind 3 cups walnuts with flour, baking powder, and salt. (If using blender, blend ingredients in batches.)
2 Preheat oven to 350* F. Grease two 9-inch round cake pan; line bottoms of pans with waxed paper; grease waxed paper.
3 In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissovles and whites stand in stiff peaks.
4 In large bowl, using same beaters and with mixer at high speed, beat egg yolks, salad oil, and remaining 1/2 cup sugar until very thick and lemon-colored, about 5 minutes. Add 1 teaspoon imitation maple flavor; beat until blended. With rubber spatula or wire wisk, gently fold nut mixture and beaten egg whites into yolk mixture just until blended.
5 Spoon batter into pans, spreading evenly. Bake 20-25 minutes until top of cake springs back when lighty touched with finger. Loosen edges of cakes from sides of pans; invert cakes onto wire racks and peel off waxed paper. Cool completely.
6 In small bowl, with mixer at medium speed, beat heavy or whipping cream, powdered sugar, and remaining 1-1/4 teaspoons imitation maple flavor until stiff peaks form. Spoon 2-1/2 cups whipped-cream mixture into decorating bag with large rosette tube; reserve for garnish. Chop remaining 1 cup walnuts for garnish.
7 With serrated knife, cut each cake layer horizontally into halves to make 4 thing layers.
8 Place 1 cake layer on cake plate; spread with 1/4 of whipped-cream mixture.
9 Repeat layering, ending with a cake layer. Spread remaining 1/4 whipped-cream mixture on side of cake.
10 Reserve 1/4 cup chopped walnuts; press remaining chopped walnuts into cream on side of cake. Pipe whipped cream in decorating bag on top of cake in parallel lines.
11 Sprinkle reserved chopped walnuts in between lines of cream on top of cake.
12 Refrigerate cake if not serving right away.
Yield: 16 servings.
4 cups walnuts
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated
3/4 cup sugar
2 tablespoons salad oil
2-1/4 teaspoons imitation maple flavor
3 cups heavy or whipping cream
1/4 cup powdered sugar
1 In blender at medium speed or in food processor with knife blade attached, finely grind 3 cups walnuts with flour, baking powder, and salt. (If using blender, blend ingredients in batches.)
2 Preheat oven to 350* F. Grease two 9-inch round cake pan; line bottoms of pans with waxed paper; grease waxed paper.
3 In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissovles and whites stand in stiff peaks.
4 In large bowl, using same beaters and with mixer at high speed, beat egg yolks, salad oil, and remaining 1/2 cup sugar until very thick and lemon-colored, about 5 minutes. Add 1 teaspoon imitation maple flavor; beat until blended. With rubber spatula or wire wisk, gently fold nut mixture and beaten egg whites into yolk mixture just until blended.
5 Spoon batter into pans, spreading evenly. Bake 20-25 minutes until top of cake springs back when lighty touched with finger. Loosen edges of cakes from sides of pans; invert cakes onto wire racks and peel off waxed paper. Cool completely.
6 In small bowl, with mixer at medium speed, beat heavy or whipping cream, powdered sugar, and remaining 1-1/4 teaspoons imitation maple flavor until stiff peaks form. Spoon 2-1/2 cups whipped-cream mixture into decorating bag with large rosette tube; reserve for garnish. Chop remaining 1 cup walnuts for garnish.
7 With serrated knife, cut each cake layer horizontally into halves to make 4 thing layers.
8 Place 1 cake layer on cake plate; spread with 1/4 of whipped-cream mixture.
9 Repeat layering, ending with a cake layer. Spread remaining 1/4 whipped-cream mixture on side of cake.
10 Reserve 1/4 cup chopped walnuts; press remaining chopped walnuts into cream on side of cake. Pipe whipped cream in decorating bag on top of cake in parallel lines.
11 Sprinkle reserved chopped walnuts in between lines of cream on top of cake.
12 Refrigerate cake if not serving right away.
Yield: 16 servings.
posted by sumo at 1:58 AM
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