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Cooking Recipes
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Desserts
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Walnut Brandy Torte
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| Ingredients: |
- CAKE
- 8 Eggs, separated
- 1/4 tsp Salt
- 1/4 tsp Cream of tartar
- 1 1/2 cup Granulated sugar
- 3 Tbs Brandy
- 1 1/2 cup Finely ground fresh walnuts
- FILLING
- 1 tsp Unflavored gelatin
- 2 cup Whipping cream
- 1 Tbs Icing sugar
- 1 Tbs Brandy
- 12 Walnut halves
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| Directions: |
- Line 16x11 inch jelly roll pan with waxed paper. Butter waxed paper and dust with flour.
- (CAKE): In large bowl, beat egg whites with mixer at low speed until foamy; add salt and cream of tartar and, increasing speed to high beat to soft peaks. Gradually add 1/4 cup sugar, continuing to beat until whites are firm and moist.
- Beat yolks with remaining sugar until thick and straw-colored. Add 1 tbsp. brandy.
- Stir bout 1/4 of the whites into yolks, then pour yolks and nuts over whites; fold together gently.
- Transfer batter to prepared pan, spreading evenly. Bake at 350�F for 35 minutes or until cake springs back when lightly touched. 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 crusty sides and divide cake evenly into 4 rectangles.
- (FILLING): Sprinkle gelatin over cream and whip. Stir in icing sugar and brandy.
- Layer cakes and filling on platter, saving enough cream to frost top and sides and to make rosettes along bottom sides with a pastry tube. Position walnuts in rosettes. This cake can be made half a day in advance and chilled. Cut into 10 slices. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook Special
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