Nuss torte (pecan loaf)
1 recipe
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shelled pecans (almonds, walnuts, or Brazil nuts) |
| 6 | tablespoons | All-purpose flour |
| 1 | teaspoon | Cream of tartar |
| 19 | Eggs | |
| 1¼ | cup | Sugar |
| 1 | teaspoon | Vanilla |
Put nuts through food chopper. Sift flour and cream of tartar and stir in the ground nuts. Separate eggs. Beat yolks, add sugar gradually. This beating is important and takes 10 to 15 minutes. Stir in vanilla. Beat egg whites until they hold a firm point.
Sprinkle flour-nut mixture over egg yolks and pile beaten whites over this. Gently mix and gold all ingredients together.
Grease the bottom of a 10-tube pan and line with waxed paper. Pour in batter and bake at 375ø F for 50 minutes.
Invert cake on wire rack until cool. Loosen sides carefully with knife, remove from pan and pull off paper.
Nuts must be weighed.
~ Mrs. Irene Riley Osbourn - Fredericksburg, Tx typed & posted by teri chesser 7.95
Submitted By TERI CHESSER On 08-18-95