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Mixed Nut Torte




Source of Recipe


Western Star E-meals Issue 97


List of Ingredients




30g Western Star Butter, melted
150g Hazelnuts
150g Walnuts
50g Macadamia Nuts
4 Eggs, separated
1/3 Cup Castor Sugar
1 Tsp Baking Powder
2½ Cups Cream
2 Tsp Vanilla Essence
75g each of hazelnuts and walnuts, toasted and chopped
50g Chocolate, grated




Recipe



Preheat the oven to 160C. Brush a 22cm springform pan with some melted butter and line the base with baking paper.

In a food processor, blitz the nuts until they are finely chopped. In a separate bowl, beat the separated egg yolks with the castor sugar until, pale creamy and thick. In another bowl, beat the egg whites until soft peaks form. Fold the nus, egg yolk mixture and baking powder gently into the egg whites.

Pour the mixture into the tin, and bake for 30-45 minutes or until springy. Allow cake to cool completely on a wire rack.

In a large bowl, beat the cream with the vanilla until thick. Using a sharp knife, cut the cake horizontally in half. Place one layer on a serving place, spread with some cream, then add the other layer, and place the remaining cream on top and the sides.

Decorate the sides of the cake with the chopped nuts and pipe the remaining cream around the edges of the top of the cake. Sprinkle with the grated chocolate and serve.