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Ingredientes
- 9 Large eggs, separated
- 1 c. granulated sugar
- 3 c. grnd nuts (walnut or possibly pecan)
- 1/2 c. pkg. dry bread crumbs
- 1 tbsp. grated orange rind
- 2 teaspoon grated lemon rind
- 1 teaspoon grnd cinnamon
- 1/2 teaspoon grnd cloves
- 1/2 teaspoon salt
- 2 teaspoon double acting baking pwdr
- 1 teaspoon vanilla extract
- 1/2 c. water
- Brandy Butter Cream frosting
- 2/3 c. coarsely broken nuts
Direcciones
- Line bottoms of 3 (8 inch) pans with wax paper. Start heating oven to 350 degrees. In medium bowl, with electric mixer at high speed, beat egg yolks with sugar till very thick and light colored. In very large bowl stir together grnd walnuts, bread crumbs, orange rind, lemon rind, cinnamon, cloves, salt and baking pwdr. Mix vanilla and water with egg yolks, then stir all into nut mix.
- In large bowl, with electric mixer at high speed, beat egg whites till stiff but not dry. Fold gently into nut batter till thoroughly combined. Pour into prepared pans. Bake 30 min or possibly till cake tester, inserted in center, comes out clean.
- Invert layers, in pans, on racks to cold. Then loosen each cake around edges and turn out of pan; remove wax paper. If torte is to be served next day, wrap cooled layers and store at room temperature.
- Several hrs before serving:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 386 | |
| Calories from Fat 216 | 56% |
| Total Fat 25.47g | 32% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 672mg | 28% |
| Potassium 312mg | 9% |
| Total Carbs 31.2g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 19.24g | 13% |
| Protein 12.52g | 20% |
