Latvian Torte
By Yankee Magazine|Dec 06 2007|
A marvelously light cake with delicately flavored buttercream filling spread between the layers. Mrs. Morse once demonstrated this torte on a Boston television program.
Yield
Serves 12-15.
Ingredients
10 eggs, separated
1/4 teaspoon cream of tartar
1 cup confectioners’ sugar
2 cups finely chopped nuts
Filling (recipe follows)
Instructions
Beat egg whites until frothy. Add cream of tartar and continue to beat. Add 1/3 cup confectioners’ sugar gradually and continue to beat until whites stand in peaks. Beat egg yolks and remaining sugar until light and lemon colored. Add to whites, folding carefully. Stir in nuts carefully. (The finely chopped nuts take the place of flour in this recipe.) Grease and flour four or five 9-inch round cake pans, line them with waxed paper, and grease and flour the paper. Pour a little batter into each pan, about 1/2-inch deep. Bake at 300 degrees F and watch to see when cake is done. (It should spring back when touched.) Remove from pans and cool. Spread filling between the layers and refrigerate until ready to serve. Decorate top with nuts, confectioners’ sugar, or whipped cream.
Filling
Ingredients
3 sticks unsalted butter
1 cup confectioners’ sugar
3 egg yolks
1 teaspoon instant coffee
1 teaspoon vanilla
Instructions
Cream butter and sugar. Add egg yolks, one at a time, beating constantly with electric mixer. Add instant coffee and vanilla. Spread between layers of cooled cake.
