1 tsp instant coffee crystals dissolved in 2 tsp heavy cream
3/4 tsp vanilla
Walnut halves for garnish
Instructions
Preheat oven to 350 degrees. Grate walnuts in food
processor, then blend until finely ground but not
pasty.
Butter bottom (not sides) of 9 inch springform
pan. Using electric mixer, beat egg yolks in
large bowl until light and fluffy, about 4
minutes. Gradually add 1/2 c sugar, beating until
well blended. Stir ground walnuts into yolk
mixture. Using clean dry beaters, beat egg whites
in another bowl until stiff but not dry. Fold
whites into nut mixture in two additions.
Transfer to prepared pan.
Bake cake until tester inserted in center comes out
clean, about 40 minutes. Cool 5 minutes. Run
knife between cake and pan sides to loosen. Cool
cake completely on wire rack (center will fall).
Using electric mixer, beat cream, powdered sugar,
coffee mixture, and vanilla in large bowl until
peaks form. Spread coffee whipped cream onto top
of cake. Arrange walnut halves in center of cake.
Cut into wedges.
Originally Submitted
7/14/2013
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