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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This torte is one of my grandma's best-loved recipes-tender layers of nut-filled cake put together with apricot glaze and cream cheese frosting. It's heavenly! âEileen Korecko, Hot Springs Village, Arkansas Ingredients:
3 eggs |
1-1/2 cups sugar |
3 teaspoons vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1 cup ground walnuts |
2 teaspoons baking powder |
1/2 teaspoon salt |
1-1/2 cups heavy whipping cream |
glaze: |
2/3 cup apricot preserves |
1 tablespoon sugar |
frosting: |
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
3/4 cup ground walnuts, divided |
Directions:
1. In a large bowl, beat the eggs, sugar and vanilla on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, walnuts, baking powder and salt; beat into egg mixture. Beat cream until stiff peaks form; fold into batter.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small saucepan over medium heat, cook and stir preserves and sugar until sugar is dissolved. Set aside 1/2 cup. Brush remaining glaze over cake tops.
4. In a large bowl, beat butter and cream cheese until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Spread 1/2 cup frosting over one cake; top with second cake and 3/4 cup frosting. Sprinkle 1/2 cup walnuts over the top.
5. Brush reserved glaze over sides of cake; press remaining walnuts onto sides. Pipe remaining frosting around top edge of cake. Store in the refrigerator. Yield: 10-12 servings.
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