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Walnut Torte

  • 12 eggs
  • 1 1/2 cup sugar
  • 14 ounces of walnuts, not ground
  • 6 ounces of unbleached flour
  • 1 tablespoon vanilla

Butter and flour 3 9 inch pans and line with parchment paper. Measure out the nuts and flour and combine in the food processor. Blend them for about a minute or so until they are well ground but not paste. Combine the eggs and the sugar and heat over a water bath. Be sure to stir the whole time or they will turned into egg pie. Mix on high until light in color and stiff. Add the vanilla while still mixing. When you pull out the whip it should take about 10 seconds for the ribbon to melt back into the whipped eggs. Then with a rubber spatula gently fold 1/2 of the egg mixture with the nut/flour. When combined gently fold the other 1/2 of the eggs. Put into prepped pans and bake at 350 for about 20 or so minutes. (use the old toothpick method to tell if they are done) There is no levening in this recipe. The eggs give it all of the lift it has so don't deflate them by over mixing.

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