NUT TORTE

NUT TORTE image

Yield 10-12 slices

Number Of Ingredients 14

For the Torte
1cup of white sugar
6 egg yolks
Whites of 6 eggs reserved
5 Tablespoons of water or coffee
Handful of finely chopped walnuts
1 cup of all purpose flour
1 1/2 teaspoon of Baking Powder
2 Tablespoons of Postum or Instant Coffee
1 teaspoon of vanilla
For the Frosting:
1 large box of Chocolate Pudding (NOT INSTANT)
1 3/4 cup of milk
1 stick of Butter

Steps:

Pre-heat oven to 350 degrees F. Grease and Flour two 9" rounds, or one 9x13. Beat together: 1 cup white sugar 6 egg yolks- reserving egg whites 5 Tablespoons water Unitl well combined- ribbon forming. Add: 1 teaspoon of vanilla A handful of finely chopped walnuts. Sift 2x: 1 cup all purpose flour 1 1/2 teaspoon of Baking Powder 2 Tablespoons of Postum or Instant Coffee Add Flour to egg mixture. Whip egg whites until soft peaks form Fold in egg whites to batter. Divide into pans/pan. Bake 30-35 minutes. Center spings to touch. Cool completely. Frosting: Chocolate pudding 1 Large box of Chocolate Pudding. The cooking kind. 1 3/4 cups of Milk Cook as directed, but, liquid is reduced. When cooked, thick, and still hot add: 1 stick of butter and blend. Cool pudding mixture until spreadable. Assemble: for 9" inch rounds. Cut each layer in half (total 4). 9x13: cut rectangle in half. Then cut each half in to half again. Total 4 squares. Frost each layer with choc. pudding frosting. Add the next layer. Then frost the entire top and sides. Garnish with chopped nuts. Refrigerate for 3 hours. Keep refrigerated until 30 minutes before serving.