Ingredients
Torte:
- 12 eggs separated
- 1 cup sugar
- 1 cup cake flour
- 2 tablespoons baking powder
- 1 lemon rind and juice
Directions
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.
Frosting:
- 1 pound sweet butter
- 1 pound powdered sugar
- 1 egg yolk*
- 6 tablespoons cocoa
- 2 tablespoons cream
- 1 teaspoon vanilla
- 2 cups crushed walnuts
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.
*RAW EGG WARNING
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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By nunyabizness
on March 25, 2012
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Outstanding. This recipe takes a delicate touch and must not be overmixed - the key is to keep as much air as possible in the fluffy eggwhites and to gently fold them into the rest of the batter. If you do it correctly it will be a true masterpiece. Since this is a historic recipe, I can only imagine how it used to be done without electric mixers or other gadgets to help beat the egg whites or mix the buttercream!
By lotzamoney4joce...
Ridgecrest, CA
on July 29, 2004
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The first time I made this torte it came out wonderful!! I decided it would be perfect for Thanksgiving at my mother's house. IT WAS!!! My family actually clapped after they ate the whole thing! It was like a movie! The chocolate topping is very light a fluffy, yet creamy and wonderful when combined with the cake. The cake was a little difficult to cut into thin slices, so I suggest using a long seraded knife. Ultimately, this torte is well worth all the effort and the calories!!!!
By princesschadwel...
Valrico, FL
on June 15, 2004
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From the way that this cake was talked about- I expected something much better. Instead I was left with a dense cake with not a lot of flavor.
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