Printer Friendly Recipe
Recipe by Stephen Pavy
Serve with Joseph Phelps Vineyards Eisrébe
Grease and flour three 9” round cake pans.
Preheat oven to 350°F.
|For the cake|
|1 Tbsp.||Fresh lemon juice|
|1 tsp.||Grated lemon zest|
|1 cup||Granulated sugar|
|2 cup||Ground walnuts|
|1 cup||Dried bread crumbs|
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.
|For the cream filling|
|1 ½ Tbsp.||Water|
|1 cup||Heavy cream|
|¼ cup||Confectioner’s sugar|
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.
|For the frosting|
|½ cup||Unsalted butter (softened)|
|1 ½ cup||Confectioner’s sugar|
|2 Tbsp.||Heavy cream|
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.