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Walnut Torte

 Walnut Torte
A hint of citrus complements the rich walnut taste of this lovely three-layer flourless cake from Kathryn Anderson of Wallkill, New York. Toasted chopped walnuts make a great garnish atop her smooth buttercream frosting.
12-15 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 9 eggs, separated
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 3 cups finely ground walnuts
  • 1/2 cup dry bread crumbs
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • BUTTERCREAM FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • Additional walnuts, chopped and toasted

Directions

  • Let eggs stand at room temperature for 30 minutes. Line three greased
  • 9-in. round baking pans with waxed paper; grease the paper and set
  • aside.

2 of 2

Walnut Torte (continued)

Directions (continued)

  • In a large bowl, beat egg yolks until slightly thickened. Gradually
  • add sugar, beating until thick and pale yellow. Beat in the water,
  • peels and vanilla. Combine the walnuts, bread crumbs, baking powder,
  • cinnamon, cloves and salt; add to batter. Beat until smooth.
  • In another bowl and with clean beaters, beat egg whites and cream of
  • tartar on medium speed until stiff peaks form. Fold a fourth of egg
  • whites into the batter, then fold in remaining whites.
  • Pour into prepared pans. Bake at 350° for 20-25 minutes or until
  • a toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks. Carefully peel off
  • waxed paper.
  • For frosting, in a large bowl, cream shortening and butter. Beat in
  • vanilla. Gradually beat in sugar. Add milk; beat until light and
  • fluffy. Spread frosting between layers and over top and sides of
  • cake. Garnish with toasted walnuts. Yield: 15 servings.
Nutritional Facts: 1 slice (calculated without additional walnuts) equals 456 calories, 26 g fat (7 g saturated fat), 144 mg cholesterol, 265 mg sodium, 51 g carbohydrate, 1 g fiber, 7 g protein.