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Brandy Nut Torte
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Pauline Viviano
Cake | |
11 large | eggs, separated |
1 large | whole egg |
1½ cups | granulated sugar |
3 tablespoons | brandy |
2 cups | walnuts, ground |
1/3 cup | plain bread crumbs |
¼ cup | unsweetened cocoa powder |
¼ teaspoon | cream of tartar |
1 tablespoon | flour |
Confectioners' sugar | |
1 bar | chocolate |
3 cups (1½ pints) | heavy cream |
½ cup | confectioner's sugar |
3 tablespoon | brandy |
Cake, Grease and flour two 10-inch springform pans, or two 10-inch round cake pans. (If using cake pans, line bottoms of greased pans with 10-inch circles of waxed paper; grease and flour paper. |
Preheat oven to 275?. In large bowl, with electric mixer at high speed, beat egg yolks and whole egg until thick and light in color--about 5 minutes. Gradually beat in 1 cup granulated sugar; continue to beat until mixture is thick and sugar is dissolved.
With wire whisk, blend in brandy; fold in walnuts, bread crumbs and cocoa. In another large bowl, with clean beaters, at high speed, beat egg whites and cream of tartar until foamy; gradually beat in remaining granulated sugar, 1 tablespoon at a time. Continue beating until whites form stiff peaks when beater is slowly lifted.
With wire whisk, stir about ¼ of whites into yolk mixture; sprinkle with flour; gently fold in remaining whites until no white streaks remain.
Pour batter into prepared pans, smoothing top with a spatula. Bake on two oven racks, 45 to 50 minutes, or until tops spring back when touched with finger.
Cool completely in pans on racks, about 30 minutes. Sprinkle a kitchen towel lightly with confectioners' sugar. With knife or metal spatula, loosen cake layers around edge and remove sides of springform pan. Invert layers on cloth; peel off waxed paper. Using a long rack, turn layers right side up.
Chocolate curls: Cut milk-chocolate bar crosswise in quarters. Draw a vegetable peeler along long edge of one quarter, making ½-inch wide curls; repeat with remaining pieces of chocolate. If chocolate bar begins to melt in hand, rotate bar, and peel curls off adjoining side of bar; if bar is still too soft to handle, refrigerate for a few minutes to harden slightly. Refrigerate curls while making filling.
Filling: In large bowl of electric mixer, combine cream and confectioners' sugar. Place bowl and beaters in freezer 15 minutes, to chill thoroughly. Beat cream until stiff; gently fold in brandy.
Assemble torte: Place one layer, top side down, on serving plate; place strips of waxed paper under torte; spread torte with 1½ cups of whipped cream. Place second layer top side up, on whipped cream. Place 2 cups of whipped cream in a pastry bag fitted with a ½-inch star tip; reserve. Spread remaining whipped cream over top and side of torte. With pastry bag, pipe a whipped cream border around top and bottom edge of torte; pipe another circle of whipped cream about 1 inch inside top border. Evenly cover top and side of torte with chocolate curls, lightly pressing curls onto side with broad spatula or palm of hand. Refrigerate cake at least 3 hours before serving. Remove waxed-paper strips before serving.
Makes 16 to 20 servings.
It takes a while to make, but it's a light and airy cake that is sure to please. From Pauline Viviano.
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