Classical Walnut Torte

A community recipe by Mirjana

Not tested or verified by Nigella.com

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Introduction

This classic walnut cake is very rich with nuts and always welcome after a good dinner and with a glass of good wine. I like nuts and wine so try it. Also it is easy to make, just bake layer and mix ingredients for filling.

Ingredients

Serves: 12

Metric Cups

For the Layer

10 eggs
10 tablespoons sugar
10 tablespoons ground walnuts
1 tablespoon breadcrumbs
1 tablespoon flour

For the Filling

150 millilitres milk (hot)
250 grams ground walnuts
250 grams butter
250 grams icing sugar
1 teaspoon vanilla extract

For the Layer

10 eggs
10 tablespoons sugar
10 tablespoons ground walnuts
1 tablespoon breadcrumbs
1 tablespoon flour

For the Filling

5¼ fluid ounces milk (hot)
9 ounces ground walnuts
9 ounces butter
9 ounces confectioners' sugar
1 teaspoon vanilla extract

Method

Classical Walnut Torte is a community recipe submitted by Mirjana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven the 180Â°/350F/gas 4 and grease two 23 cm. round cake tins and line with greaseproof paper.

In a bowl beat egg yolks and sugar until pale then add mixed walnuts, bread crumbs and flour and finally stiffly beaten egg whites.

Then pour into the tins and bake in a preheated oven for about 30 minutes, or until the cake springs back when pressed and a skewer comes out clean. Leave in the tin until cool. Then sandwich cake and fill.

For filling pour hot milk in pot with ground walnuts and mix well ( some people cook it I donâ€™t think it is necessary)and leave them to cool a little. Than mix butter and icing sugar to be creamy and add almost cool walnuts with milk, add vanilla and mix just to combine well.

Spread between the layers a part of the filling and the rest on the top and around. Sprinkle with ground walnuts.

Best to make the cake in advance, just to be moist.

Preheat oven the 180Â°/350F/gas 4 and grease two 23 cm. round cake tins and line with greaseproof paper.

In a bowl beat egg yolks and sugar until pale then add mixed walnuts, bread crumbs and flour and finally stiffly beaten egg whites.

For filling pour hot milk in pot with ground walnuts and mix well ( some people cook it I donâ€™t think it is necessary)and leave them to cool a little. Than mix butter and confectioners' sugar to be creamy and add almost cool walnuts with milk, add vanilla and mix just to combine well.

Spread between the layers a part of the filling and the rest on the top and around. Sprinkle with ground walnuts.

Best to make the cake in advance, just to be moist.