Vanilla-strawberry nut torte

12 servings

Ingredients

Quantity Ingredient
7 Eggs;
5 teaspoons Pure vanilla extract; (divided use)
1 cup + 2 tb sugar; (divided use)
1½ cup Walnuts; finely ground
2 tablespoons Flour;
½ teaspoon Salt; to taste
2 pints Strawberries; (divided use)
1 tablespoon Unflavored gelatin;
2 tablespoons Water;
2 cups Whipping cream;(divided use)
¼ 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 they're 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 O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-13-95

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