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French Walnut Torte

Pillsbury Recipe by
(0 reviews)
French Walnut Torte
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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Ingredients

CAKE
1 1/2
cups sugar
1
tablespoon vanilla
3
eggs
1 3/4
cups All Purpose Flour
2
teaspoons baking powder
1/2
teaspoon salt
1
cup ground walnuts
1 1/2
cups whipping cream, whipped
GLAZE
1/2
cup apricot or peach preserves
1
tablespoon sugar
FROSTING
2
cups powdered sugar
1/2
cup margarine or butter, softened
1/2
teaspoon vanilla
1
(3-oz.) pkg. cream cheese, softened
1/2
cup ground walnuts

Directions

  • 1 Heat oven to 350°F. Grease and flour two 9-inch round cake pans. In large bowl, combine 1 1/2 cups sugar, 1 tablespoon vanilla and eggs; beat 5 minutes at high speed.
  • 2 Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder and salt; mix well. Stir in 1 cup ground walnuts. Add flour mixture and whipped cream alternately to sugar mixture, beginning and ending with flour mixture; mix well. Pour into greased and floured pans.
  • 3 Bake at 350°F. for 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans.
  • 4 In small saucepan, combine glaze ingredients; heat until warm and sugar dissolves, stirring occasionally. Reserve 1/4 cup glaze. Spread remaining glaze over top of warm layers. Refrigerate glazed layers and reserved glaze for 30 minutes.
  • 5 In medium bowl, combine all frosting ingredients except 1/2 cup ground walnuts; beat 2 minutes at medium speed.
  • 6 To assemble cake, place 1 layer on serving plate, glazed side up. Spread with half of frosting. Top with second layer, glazed side up; spread top with remaining frosting. Sprinkle with 1/2 cup ground walnuts. Refrigerate 30 minutes.
  • 7 Spread reserved 1/4 cup glaze on sides of cake. If desired, press an additional 1/2 cup ground walnuts into glaze. Refrigerate at least 1 hour or until served. Store in refrigerator.

Nutrition Information 

No nutrition information available for this recipe
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