Walnut Torte

Name: Walnut Torte
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 15 servings.
Ingredients: 9 large eggs, separated; 1 cup sugar; 1/2 cup water; 1 tablespoon grated orange zest; 2 teaspoons grated lemon zest; 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 whole milk; Additional walnuts, chopped and toasted

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.

Ingredients

9 large eggs, separated
1 cup sugar
1/2 cup water
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
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 whole 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.
In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and pale yellow. Beat in the water, zests 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 in 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.