Vanilla-strawberry Nut Torte Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
7: Eggs,
1/2 tsp: Salt, to taste
5 tsp: Pure vanilla extract,
2 pint: Strawberries, (divided use)
-, divided use
1 tbsp: Unflavored gelatin,
1 cup: + 2 tb sugar, (divided use)
2 tbsp: Water,
1 1/2 cup: Walnuts, finely ground
2 cup: Whipping cream, (divided use)
2 tbsp: Flour,
1/4 cup: Red currant jelly, melted
Directions:
Preheat oven to 350 F. Grease two round 9: baking pans, line them
with wax paper. In the large bowl of your electric mixer, beat the
egg yolks until theyre light and lemon colored. Add 2 teaspoon
vanilla extract. Gradually beat in 1 cup of sugar; beat until mixture
is very thick and leaves a trail when beaters are lifted. Combine
walnuts ( use blender or processor to grind nuts), flour and salt;
fold into yolk mixture. Turn batter into prepared pans. Bake until a
cake tester, inserted in the center comes out clean, about 35
minutes. Turn out of pans onto racks; cool completely. Meanwhile,
hull and slice 1 pt strawberries; stir in 2 tablespoons sugar,
liqueur and 2 tablespoon vanilla; set aside. In a small saucepan,
sprinkle gelatin over water; let soften 5 minutes. Heat over low
heat to dissolve gelatin; remove from heat. Beat 1 cup cream until
it starts to thicken. Slowly pour gelatin mixture, beating until
cream thick. Fold in strawberry mixture. Spread over 1 cake layer.
Cover with second cake layer. Lightly brush with top melted jelly.
Hull remaining 1 pt strawberries, point side up, on top of cake.
Brush with remaining jelly. Add remaining 1 cup heavy cream; beat
until thick. Use to frost sides and pipe edge of cake. Source: The
San Diego Union-Tribune, Food Section, Apr. 13, 1995. Brought to you
and yours via Nancy OBrion and her Meal-Master. Submitted By NANCY
OBRION On 04-13-95
Source from luhu.jp
with wax paper. In the large bowl of your electric mixer, beat the
egg yolks until theyre light and lemon colored. Add 2 teaspoon
vanilla extract. Gradually beat in 1 cup of sugar; beat until mixture
is very thick and leaves a trail when beaters are lifted. Combine
walnuts ( use blender or processor to grind nuts), flour and salt;
fold into yolk mixture. Turn batter into prepared pans. Bake until a
cake tester, inserted in the center comes out clean, about 35
minutes. Turn out of pans onto racks; cool completely. Meanwhile,
hull and slice 1 pt strawberries; stir in 2 tablespoons sugar,
liqueur and 2 tablespoon vanilla; set aside. In a small saucepan,
sprinkle gelatin over water; let soften 5 minutes. Heat over low
heat to dissolve gelatin; remove from heat. Beat 1 cup cream until
it starts to thicken. Slowly pour gelatin mixture, beating until
cream thick. Fold in strawberry mixture. Spread over 1 cake layer.
Cover with second cake layer. Lightly brush with top melted jelly.
Hull remaining 1 pt strawberries, point side up, on top of cake.
Brush with remaining jelly. Add remaining 1 cup heavy cream; beat
until thick. Use to frost sides and pipe edge of cake. Source: The
San Diego Union-Tribune, Food Section, Apr. 13, 1995. Brought to you
and yours via Nancy OBrion and her Meal-Master. Submitted By NANCY
OBRION On 04-13-95
Source from luhu.jp