Nut Torte

• For the Torte
• 1cup of white sugar
• 6 egg yolks
• Whites of 6 eggs reserved
• 5 Tablespoons of water or coffee
• Handful of finely chopped walnuts
• 1 cup of all purpose flour
• 1 1/2 teaspoon of Baking Powder
• 2 Tablespoons of Postum or Instant Coffee
• 1 teaspoon of vanilla
• For the Frosting:
• 1 large box of Chocolate Pudding (NOT INSTANT)
• 1 3/4 cup of milk
• 1 stick of Butter

1. Pre-heat oven to 350 degrees F. Grease and Flour two 9" rounds, or one 9x13.
2. Beat together:
3. 1 cup white sugar
4. 6 egg yolks- reserving egg whites
5. 5 Tablespoons water
6. Unitl well combined- ribbon forming.
7. Add:
8. 1 teaspoon of vanilla
9. A handful of finely chopped walnuts.
10. Sift 2x:
11. 1 cup all purpose flour
12. 1 1/2 teaspoon of Baking Powder
13. 2 Tablespoons of Postum or Instant Coffee
14. Add Flour to egg mixture.
15. Whip egg whites until soft peaks form
16. Fold in egg whites to batter. Divide into pans/pan.
17. Bake 30-35 minutes. Center spings to touch.
18. Cool completely.
19. Frosting: Chocolate pudding
20. 1 Large box of Chocolate Pudding. The cooking kind.
21. 1 3/4 cups of Milk
22. Cook as directed, but, liquid is reduced.
23. When cooked, thick, and still hot add:
24. 1 stick of butter and blend.
25. Cool pudding mixture until spreadable.
26. Assemble:
27. for 9" inch rounds. Cut each layer in half (total 4).
28. 9x13: cut rectangle in half. Then cut each half in to half again. Total 4 squares.
29. Frost each layer with choc. pudding frosting. Add the next layer. Then frost the entire top and sides. Garnish with chopped nuts. Refrigerate for 3 hours.
30. Keep refrigerated until 30 minutes before serving.

torte, white sugar, egg yolks, whites, water, handful, flour, baking powder, coffee, vanilla, chocolate pudding, milk, butter

Taken from www.epicurious.com/recipes/member/views/nut-torte-52589821 (may not work)