Strawberry Walnut Torte Recipe

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This is an Easter treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. —Bonnie Malloy, Norwood, Pennsylvania

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Strawberry Walnut Torte Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 16 Servings

30 25 55

Ingredients

3/4 cup chopped walnuts, toasted and cooled
1/4 cup plus 1-1/4 cups sugar, divided
1-1/2 cups heavy whipping cream
3 eggs
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 jar (12 ounces) strawberry preserves, divided
4 cups halved fresh strawberries

Directions

Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream.
In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix the flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.
Transfer to prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat the cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream.
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half of the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers.
Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving. Yield: 16 servings.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 1 slice equals 491 calories, 26 g fat (14 g saturated fat), 116 mg cholesterol, 215 mg sodium, 61 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Strawberry Walnut Torte in Taste of Home February/March 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Strawberry Walnut Torte

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Reviewed on Apr. 05, 2013 by wyocooker

This was wonderful, but I think that we might have beat the flour mixture a little too much because it was a little drier than I thought it should be. We made it for Easter and everyone loved it!