Three-Nut Torte

Three-Nut Torte

Ingredients:
1 cup heavy cream
1 cup coarsely chopped walnuts

Directions:
3/ cup slivered almonds
4
3/ cup chopped pecans
4
1/ pound (2 sticks) unsalted butter, softened
2
1 egg
1/ teaspoon vanilla extract
2
23/ cups all-purpose flour
4
1 egg white
Powdered sugar, for garnish
1. Preheat the oven to 350°F. Spray the bottom and sides of a 10-inch springform
pan with cooking spray.
2. Combine 2 cups of the granulated sugar and the heavy cream in a medium
saucepan over medium heat. Stir until the sugar dissolves. Stir in the walnuts,
almonds, and pecans, then set the mixture aside and let cool.
3. Cream the butter and the remaining 1/ cup granulated sugar until light and
2
fluffy. Add the whole egg and the vanilla extract and beat until well blended.
4. Gradually stir in the flour, and mix until well blended. Measure 2 cups of the
dough and spread it over the bottom and up the sides of the prepared springform
pan, pressing gently to even it out.
5. Roll out the remaining dough between two sheets of waxed paper into a 10-
inch circle and set aside.
6. Spoon the nut mixture evenly over the dough in the pan. Top with the circle of
dough and pinch the edges to seal the torte.
7. Whisk the egg white with 1 tablespoon water and brush it over the top of the
torte. Bake the torte in the hot oven for 1 hour. Let the torte cool before releasing
the sides of the pan. Dust with powdered sugar, and cut into slim portions for
serving.
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Serves 16
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ANTHONY’S
Chocolate Soufflé Torte
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