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French Walnut Torte

Pillsbury Recipe by

French Walnut Torte
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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1 1/2 cups sugar
1 tablespoon vanilla
3 eggs
1 3/4 cups All Purpose Flour
2 teaspoons baking powder
teaspoon salt
1 cup ground walnuts
1 1/2 cups whipping cream, whipped
cup apricot or peach preserves
1 tablespoon sugar
2 cups powdered sugar
cup margarine or butter, softened
teaspoon vanilla
1 (3-oz.) pkg. cream cheese, softened
cup ground walnuts


  • 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.
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