An old recipe that's still #1. One taste of this high, ultra fluffy nut torte, and you will see why! When adding the coffee cream layer inside and luscious chocolate cream on the outside, this one rates ten stars!
9 egg, separated
1Â½ cup sugar
1 Tbsp vanilla sugar
2 tsp coffee
1 tsp baking powder
1 lemon rind/ zest
1 cup flour
1 cup ground walnuts
Beat egg whites until snow is formed. Slowly add 3/4 cup sugar. Mix well. Set aside. Beat yolks 2-3 minutes, add rest of sugar, vanilla coffee & lemon. Fold in snow & gently mix until well combined.
In separate bowl, combine flour & nuts, add slowly to batter by hand mix until combined well.
Bake in 10" tube pan for 1 hr. Test with toothpick if clean. Cool cake upside down. Remove from pan, cut across center of cake if using cream for layer. (see recipe #12781 ). Cake & cream freezes very well. Be sure to triple wrap. Tip: fits perfectly into the 2 lb pesach cardboard boxes.