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WALNUT TORTE, No 2

(Cakes) - (The International Jewish Cook Book)







Separate the yolks and whites of six eggs, being very careful not to get
a particle of the yolks into the whites. Sift one-half pound of
granulated sugar into the yolks and beat until thick as batter. Add a
pinch of salt to the whites and beat very stiff. Have ready one-fourth
pound of grated walnuts, reserve whole pieces for decorating the top of
cake. Add the pounded nuts to the beaten yolks, and two tablespoons of
grated lady fingers or stale sponge cake. Last add the stiffly-beaten
whites of the eggs. Bake in layers and fill with almond or plain icing.











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