WALNUT TORTE, No. 2

Ingredients

• 6 large Large eggs
• 1/2 pound Granulated sugar
• 1/8 teaspoon Salt
• 1/4 pound Walnuts, grated
• 2 tablespoons Walnuts, whole pieces (Quantity estimated (not specified in original recipe))
• 2 tablespoons Ladyfingers or stale sponge cake, grated
• 1 cup Almond or plain icing (Quantity estimated (not specified in original recipe))

Instructions

1. 1Carefully separate the yolks and whites of the eggs, ensuring no yolk particles contaminate the whites. This is crucial for proper whipping.
2. 2Sift the granulated sugar into the egg yolks. Beat the mixture until it becomes thick, resembling a batter consistency.
3. 3Add a pinch of salt to the egg whites. Beat the whites until they become very stiff and form firm peaks.
4. 4Gently fold the grated walnuts and the grated ladyfingers or stale sponge cake into the beaten egg yolks. Then, carefully fold in the stiffly beaten egg whites.
5. 5Preheat oven to 350°F (175°C). Bake in layers for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Reserve whole walnut pieces for decorating the top of the cake.
6. 6Once the layers have cooled, fill them with almond or plain icing. Decorate the top with reserved whole walnut pieces. Serve and enjoy!