Directions: |
Directions:Beat egg yolks until thick and lemon-colored. Add sugar gradually, beating at high speed until mixture is very thick and piles softly. Fold in ground walnuts and flour; mix thoroughly. Beat egg whites with salt until stiff, but not dry, peaks form. Fold beaten egg whites into egg yolk mixture. Generously grease two 10-inch cake layer pans or one 10-inch springform pan. Line with waxed paper. Grease paper. Coat with bread crumbs. Turn batter into prepared pans. Bake at 350F about 25 minutes. Remove layers from pans. Cool on racks 15 minutes. (Cut single, high cake, from springform pan, into 2 layers. Layers shrink slightly as they cool.) Sprinkle each layer with brandy. Cool completely. Meanwhile, prepare filling and frosting. Spread filling over 1 layer. Set second layer on top. Spread frosting over top and sides of torte. Frosting is runny and will run down sides. Let stand 30 minutes. Pat chopped walnuts around sides of torte. Refrigerate until ready to serve. Make one 10-inch torte.
Filling: Whip 1 cup whipping cream until it is very thick and piles softly. Gradually beat in ¾ cup sugar, then ½ tsp. Vanilla extract and, if desired, 2 Tbsp. brandy or rum. Fold in 1 cup finely ground walnuts, a small amount at a time, until blended. Makes about 2 cups.
Frosting: Beat 1 egg until thick and foamy. Beat in 2 Tbsp. melted butter or margarine, 2 Tbsp. brandy or rum, pinch salt and about 2 1/2 cups sifted confectioners’ sugar. Add enough confectioners’ sugar to make frosting of thin spreading consistency. |
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