olga_d_ont
Well-known member
SWEDISH NUT TORTE GLOMMINGE TORTE
1/2 cup butter
2 1/4 cups sugar
6 eggs, separated
1/3 cup all purpose flour
2 teaspoons baking powder
1/3 cup milk
1 cup chopped filberts or walnuts
FILLING
2 cups heavy (whipping) cream
2 Tablespoons powdered icing sugar
Additional chopped nuts, for garnish
Fresh strawberries, for garnish (optional)
Line an 11 x 17 - inch jelly-roll pan with parchment and butter the paper. Preheat oven to 350 F.
In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light. Add the egg yolks and beat until very light in texture. Stir in the flour, baking powder, and milk. Spread the batter in the prepared pan. Sprinkle half of the nuts on top.
In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue. Spread the meringue over the batter. Top with the remaining nuts.
Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the pan, peel off the parchment paper, and cool. Cut the cake into two equal halves.
TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form. Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP. Cover with the other half of the torte, MERINGUE--SIDE UP.
Before serving, top with the remaining whipped cream and the chopped nuts. Garnish with strawberries, if desired. 16 servings.
1/2 cup butter
2 1/4 cups sugar
6 eggs, separated
1/3 cup all purpose flour
2 teaspoons baking powder
1/3 cup milk
1 cup chopped filberts or walnuts
FILLING
2 cups heavy (whipping) cream
2 Tablespoons powdered icing sugar
Additional chopped nuts, for garnish
Fresh strawberries, for garnish (optional)
Line an 11 x 17 - inch jelly-roll pan with parchment and butter the paper. Preheat oven to 350 F.
In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light. Add the egg yolks and beat until very light in texture. Stir in the flour, baking powder, and milk. Spread the batter in the prepared pan. Sprinkle half of the nuts on top.
In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue. Spread the meringue over the batter. Top with the remaining nuts.
Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the pan, peel off the parchment paper, and cool. Cut the cake into two equal halves.
TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form. Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP. Cover with the other half of the torte, MERINGUE--SIDE UP.
Before serving, top with the remaining whipped cream and the chopped nuts. Garnish with strawberries, if desired. 16 servings.
SWEDISH NUT TORTE GLOMMINGE TORTE
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