A delicious buttery pastry torte with atriple-nut filling made with pecans, almonds and walnuts.
Recipe: Three Nut Torte
2 1/2 cups granulated sugar – divideduse
Melt 2 cups of the sugar in 2 quart heavysaucepan over medium heat, stirring constantly. Add cream, stirringbriskly until well-combined with sugar. Stir in nuts; cool. Setaside.
Cream butter and remaining 1/2 cup sugaruntil light and fluffy. Blend in egg and vanilla. Add flour;mix well.
Spread 2 cups dough onto bottom and 11/2-inches high around sides of a 10-inch springform pan. Spreadnut mixture evenly over dough in pan.
Roll remaining dough to 10-inch circlebetween wax paper. Place over nut mixture; pinch edges to seal.Brush with combined egg white and water.
Bake at 350°F (175°C) for 1 hour.
Cool. Dust with powdered sugar, if desired.
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
3/4 cup coarsely chopped walnuts
1 cup unsalted butter
1 large egg
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 egg white
1 teaspoon water
Makes 12 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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