Recipe - Hungarian Walnut Torte

12 tablespoon Ground nuts; (rounded)
12 tablespoon Sugar
12 tablespoon Flour; (rounded)
12 Egg yolks; (reserve whites)
1 teaspoon Vanilla
12 Egg whites; stiffly beaten
but not dry
2 teaspoon Baking powder

BUTTER ICING
1 pound Sweet butter; (do not
substitute)
1 pound 10X sugar
4 tablespoon Sifted cocoa; (up to 6)
1 teaspoon Vanilla or rum

Notes: 1988 Honorable Mention. Gloria Rimm, Tamaqua. The Times News, PA

Beat egg yolks until thick and lemon colored. Add sugar, 2 T. at a time,
beating a few minutes after each addition. Add vanilla. Sift flour with
baking powder. Sprinkle flour into egg yolk mixture and blend in well. Beat
whites stiff but not dry, then fold into batter. Lastly, fold in ground
nuts. Grease and flour two (9x2") pans. Bake at 325° for 3545 minutes.

Butter Icing for Hungarian Walnut Torte: Cream butter thoroughly. Add sugar
and cream well. Add cocoa and cream until blended. Add flavoring.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998