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French Walnut Torte




Source of Recipe


Internet


List of Ingredients




CAKE
1½ cupS sgar.
1 tablespoon vanilla
3 eggs
1¾ cups All Purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup ground walnuts
1½ cups whipping cream, whipped

GLAZE
½ cup apricot or peach preserves
1 tablespoon sugar

FROSTING
2 Cups powdered sugar
½ cup margarine or butter, softened
½ teaspoon vanilla
1 (3- oz.) pkg. cream cheese, softened
½ cup ground walnuts

Recipe



Heat oven to 350°F Grease and flour two 9-inch round cake pans. In large bowl, combine 1 1/2 cups sugar, 1 tablespoon vanilla and eggs; beat 5 minutes at high speed.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder and salt; mix well, Stir in 1 cup ground walnuts. Add flour mixture and whipped cream alternately to sugar mixture, beginning and ending with flour mixture; mix well. Pour into greased and floured pans.

Bake at 350°F for 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 15 mmutes; remove from pans.

In small saucepan, combine glaze ingredients; heat until warm and sugar dissolves, stirring occasionally. Reserve 1/4 cup glaze. Spread remaining glaze over top of warm layers. Refrigerate glazed layers and reserved glaze for 30 minutes.

In medium bowl, combine all frosting ingredients except 1/2 cup ground walnuts; beat 2 minutes at medium speed.

To assemble cake, place 1 layer on serving plate, glazed side up. Spread with half of frosting. Top with second layer, glazed side up; spread top with remaining frosting. Sprinkle with 1/2 cup ground walnuts. Refrigerate 30 minutes.

Spread reserved 1/4 cup glaze on sides of cake. If desired, press an additional 1/2 cup ground walnuts into glaze. Refrigerate at least 1 hour before serving. Store in refrigerator. Yield: 16 servings