Walnut-almond torte
Instructions:
- Walnut Layers
- (2)8 eggs, separated
- 1 1/2 cups confectioners\' sugar (icing)
- 2 cups walnuts, grated
- 4 tablespoons, fine bread crumbs
- Almond Layer
- (1)3 to 4 eggs, separated
- 2/3 cup confectioners\' sugar
- 1 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 2/3 cup grated almonds
- 2 tablespoons fine bread crumbs
- Filling
- 3 egg yolks
- 1 1/2 cup confectioners\' sugar
- 1/2 cup butter
- 3 tablespoons strong cool coffee
- 1/2 teaspoon vanilla extract
- Walnut Layers
- Beat the egg yolks until light.
- Add the sugar gradually and beat until thick and fluffy.
- Stir in the nuts and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture.
- Butter two 9-inch deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
- Spoon the batter into the pans.
- Bake 350 degrees F for 30 to 35 minutes, or until done when tested.
- Remove from the pans and place on a cake rack.
- Almond Layer
- Beat the egg yolks until light.
- Add the sugar gradually and continue beating until thick and fluffy.
- Beat in the lemon rind and juice.
- Stir in the almonds and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture.
- Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
- Bake in a moderate oven (350 degrees F) for 30 to 35 minutes or until done.
- Remove from the pan and place on a cake rack.
- Prepare the following filling.
- Filling
- Blend the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture over simmering water, stirring constantly, until it thickens.
- Remove it from the heat and cool.
- Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
- Blend in the yolk-sugar mixture, coffee and vanilla extract.
- Beat thoroughly.
- Spread this filling between the 3 layers of the torte, on the sides, and over the top.
- Decorate with toasted, slivered almonds.