Title: Walnut Torte
Categories: Dessert
Yield: 4 Servings

1/3 lb -or-
1 1/2 c Finely chopped walnuts
2/3 c Fine dry bread crumbs
1/4 ts Salt
1/4 ts Mace
1/8 ts Cloves
5 Eggs at room temp.;
-separated
1 c Sugar
1 1/2 ts Fresh lemon juice
1 ts Grated lemon peel
3 c Chilled whipping cream
1/2 c Sifted powdered sugar

Combine walnuts, bread crumbs, salt, mace and cloves. Mix, set aside.
Preheat oven to 300F. Beat egg yolks w/ sugar, lemon juice and peel 3 min.
at medium speed of electric mixer. Blend into nut mixture. Beat egg whites
in small deep bowl until rounded peaks are formed. Fold into batter. Butter
bottom of a 9x5x3-inch loaf pan, preferably glass. Line bottom with wax
paper cut to fit exactly. Butter the wax paper. Pour in batter, bake 60-65
min. Let cool 2 min. before removing from pan. Wrap in wax paper, let sit
overnight. Next day, slice cake in 4 horizontal layers. Fill between
layers, cover top w/ Creme Chantilly made by whipping cream & powdered
sugar. To serve, cut in 1/2-inch thick slices. Be sure bowl,beaters,& cream
are chilled for whipping.

CHE

MONTROSE, HOUSTON; WINE: MOET ET

CHANDON WHITE STAR CHAMPAGNE

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.