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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 1 |
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Ingredients:
12 eggs separated |
1 cup sugar |
1 cup cake flour |
2 tablespoons baking powder |
1 lemon rind and juice |
1 pound sweet butter |
1 pound powdered sugar |
1 egg yolk |
6 tablespoons cocoa |
2 tablespoons cream |
1 teaspoon vanilla |
2 cups crushed walnuts |
Directions:
1. Torte:
2. Preheat the oven to 350 degrees F. Beat egg yolks well, about 4 to 6 minutes. Add sugar and continue beating well, another 4 to 6 minutes. Sift together the flour and the baking powder. Gradually add dry ingredients and lemon juice and rind to wet mix. Beat egg whites to medium peaks and fold into batter. Butter and flour 3 (9-inch) cake rounds. Place a parchment paper circle in the bottom of each cake round. Pour the batter into the prepared cake rounds and bake at 350 degrees for 30 minutes. Cool cakes completely. With a serrated knife, slice each cake into 3 layers.
3. Frosting:
4. Cream all ingredients until smooth. Frost each layer and the outside of cake. Cover the whole cake with crushed walnuts. Refrigerate cake for 2 hours before slicing.
5. *RAW EGG WARNING
6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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