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Nutty Meringue Torte

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Jewish 6 -8

INGREDIENTS

6 Eggs; separated
1 1/2 c Sugar
2 1/2 tb Flour; (substitute cake meal)
1 ts Baking powder
3 c Walnutes or pecans; finely ground
2 c Whipped cream
Whole walnuts for garnish

INSTRUCTIONS

Preheat oven to 350 degrees. Grease two 9 inch layer pans with removeable
bottoms. Beat 6 egg yolks on medium to low speed of mixer, gradually adding
sugar until light yellow and foamy. Sift together flour and baking powder
and add gradually to egg mixture. Stir in ground nuts. Fold in 6 stiffly
beaten egg whites. Divide batter between the 2 pans and bake for 25-30
minutes. Cool in pans. Turn out carefully. Spread whipped cream between
layers and over top and sides of cake to cover completely. Decorate with
walnuts.
Posted to JEWISH-FOOD digest by Dobie607 <Dobie607@aol.com> on Apr 5, 1998

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