| This recipe is liked by 0 person(s). |
Filbert Torte
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Pauline Viviano
| 6 | eggs, separated |
| sugar | |
| 1/3 cup | bread crumbs |
| ¼ cup | all-purpose flour |
| 1 cup | ground filberts |
| 2 cups | heavy or whipping cream |
| 1 teaspoon | vanilla extract |
Preheat oven to 325?F.
In a large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in ¼ cup sugar, beating well after each addition. Whites should stand in stiff peaks.
In a small bowl with mixer at medium speed, beat egg yolks until thick and lemon-colored. Gradually beat in ½ cup sugar until blended. Stir in bread crumbs, flour, and _ cup ground nuts; with wire whisk or rubber spatula, fold in beaten egg whites. Pour batter into 10x3-inch springform pan and spread evenly.
Bake 40 minutes or until cake springs back when lightly touched with finger. Invert cake in pan on wire rack; cool completely.
In a small bowl with mixer at medium speed, beat heavy or whipping cream, vanilla extract, and 2 tablespoons sugar until stiff peaks form.
Remove cake from pan; with a long sharp knife, slice cake horizontally into 2 layers. Place bottom layer on cake platter; spread with ¼ of the whipped cream mixture; top with second layer. Frost side of cake with ½ of the remaining whipped cream mixture. With hand, gently press remaining _ cup ground nuts onto cream. Spoon remaining cream mixture into a pastry bag with a large star tube; use to decorate top of cake. Decoration consists of a crisscrossing of lines on top of the cake and piping stars around the top edge of the cake. [I also put some ground nuts in the spaces between the crisscrossing, because I always have more ground nuts than I need, and besides I think it looks nicer than leaving it plain.]
This is a very light and airy cake. From Pauline Viviano.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe