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Strawberry Walnut Torte

 Strawberry Walnut Torte
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
16 ServingsPrep: 30 min. Bake: 25 min. + cooling

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

  • Preheat oven to 350°. 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

2 of 2

Strawberry Walnut Torte (continued)

Directions (continued)

  • lemon-colored; beat in vanilla. In another bowl, mix flour, baking
  • powder, salt and walnut mixture; fold into egg mixture alternately
  • with whipped cream.
  • Transfer to prepared pans. Bake 25-30 minutes or until a toothpick
  • inserted in center comes out clean. Cool in pans 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 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.
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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now