Sponge Cake Nut Torte
Ingrediënten
- 1 cup 150 g Whole wheat flour
- 6 tbsp 120 g Honey
- 3.5 oz 100 g Walnuts, ground
- 6 Egg yolks
- 6 Egg whites
- Zest of 1 lemon
- Dash of salt
- Butter or untempered vegetable margarine for the pan
- For the Walnut Cream
- 3.5 oz 100 g Walnuts, finely ground
- 5 Sheets gelatin
- 5 tbsp 100g Honey
- 2 cups 500 ml Heavy cream
Instructies
- Preheat oven to 340 °F (170 °C).
- Cream the butter, egg yolks, and lemon zest.
- Carefully mix in the whole wheat flour and nuts.
- Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the batter.
- Fill a buttered and floured torte pan and bake for 50–60 minutes.
- Cover with parchment paper for half the baking time.
- Let cool.
- For the walnut cream, grind or grate the walnuts very finely.
- Add water to the gelatin, remove excess water, and dissolve in honey in a double boiler.
- Let cool.
- Whip the cream and fold it into the honey along with the nuts.
- Once the torte is cool, cut it once horizontally and fill with the cream.
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