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Walnut Torte

Ella Berman
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7 eggs, separated + 2 extra egg whites
1 c. sugar
2 c. walnuts, ground
2 T. powdered instant coffee

18 large marshmallows
1 T. instant coffee
1/4 c. water
1 pt. whipping cream

Cake: Beat egg yolks with sugar until yellow and thick. Mix nuts with powdered instant coffee. Beat whites until stiff. Line bottoms of 2 cake pans with wax paper. Add yolks to whites, then add nuts; fold in. Bake at 350° for 20 minutes.

Icing: Melt marshmallows in instant coffee with water, very slowly. Refrigerate until thick as sour cream. Add to stiffly beaten whipping cream. Fold into cream in mixer until thick. Spread icing between layers and on top of torte.

Cooks Subject