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Walnut Torte

Recipe by Stephen Pavy

Serves: 8

Serve with Joseph Phelps Vineyards 2006 Eisrébe

Grease and flour three 9” round cake pans

Preheat oven to 350°

For the Egg White Mixture
Beat 7 egg whites until frothy
Add 1 Tbsp. lemon juice and continue beating until soft, distinct peaks form
Gradually add ½ cup sugar and beat until stiff (but not dry)
Fold in 1 cup ground walnuts

For the Bread Crumb/Nut Mixture
Mix together 1 cup ground walnuts, 1 cup bread crumbs, 2 Tbsp. flour, 1 tsp. lemon zest and 1 Tbsp. rum; set aside

Beat 7 egg yolks until light and lemon colored
Gradually add ½ cup sugar and continue beating until thick
Add bread crumb/nut mixture and stir to blend well
Blend ¼ egg white mixture with the yolk batter
Gently fold in remaining egg white mixture

Divide batter equally between prepared cake pans
Bake for 20-25 minutes until done
Cool on racks

Soften the 1 tsp. gelatin in the 1 ½ Tbsp. water and dissolve over hot water
Whip cream until it begins to thicken
Beat in the confectioner’s sugar, rum, and gelatin until stiff

Mix all ingredients until a spreadable consistency is achieved (you may need to adjust either the confectioner’s sugar or the cream amounts)

Assembling the torte
¼ - 1/3 cup cherry jam; homemade is best, otherwise best quality. I prefer a dark cherry jam.
Place one cake layer on serving plate
Spread ½ of cream filling on top (not side)
Add next cake layer
Spread remaining cream filling on top (not side)
Add final cake layer
Spread frosting around sides of cake and on the outside of the top layer, leaving an inner circle on top for the cherry jam
Spread cherry jam on inner circle left on top layer