CREAM - FILLED ENGLISH WALNUT CAKE
1/4 c. all-purpose flour
1/2 tsp. baking powder
2/3 c. sugar
1 c. finely ground walnuts
1/4 tsp. ground cinnamon
1/2 c. butter
3 egg yolks
3 egg whites
1 1/2 c. whipping cream
1/4 c. sugar
2 tbsp. finely ground walnuts
Grease the bottom of an 8 x 1 1/2 inch round baking pan. Line the bottom
with waxed paper, grease the paper. Set aside.
In a bowl stir together flour, baking powder and cinnamon. Set aside.
In a large mixing bowl beat butter with electric mixer at medium speed
for 30 seconds. Add 2/3 cup sugar and beat until fluffy. Beat in the egg yolks.
Add flour mixture; beat well. Stir in 1/2 cup of the walnuts.
In bowl beat egg whites until stiff peaks form. Fold into cake batter.
Turn batter into prepared pan. Bake at 350 degree oven for 30-35 minutes or
until a toothpick inserted near center comes out clean. Cool on a wire rack for
10 minutes. Remove cake from pan, remove waxed paper, cool completely on rack.
Chill cake in refrigerator for 30 minutes.
Use long serrated knife, split cake horizontally into 2 layers. Transfer
1 layer to plate, upside down. In a large mixing bowl combine cream and 1/4 cup
sugar. Beat at medium speed until forms stiff peaks. Reserve half the mixture.
Fold remaining 1/2 cup nuts into remaining cream mixture, and spread on top of
the cake. Top with the remaining layer and spread the reserved cream over top
and sides. Sprinkle the 2 tablespoons of nuts over the cake. Place uncovered
cake in the refrigerator for 20 minutes to set. It should remain refrigerated
until served.
marilyn
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