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WALNUT TORTE, No 1

(Cakes) - (The International Jewish Cook Book)







Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat
light the yolks of twelve eggs and three-fourths pound of sugar. Add
the grated nuts and one-fourth pound of sifted flour, fold in the whites
beaten to a stiff froth. Bake in layers and fill with sweetened whipped
cream.











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