–CAKE–
8 Eggs, separated
1/4 ts Salt
1/4 ts Cream of tartar
1 1/2 c Granulated sugar
3 tb Brandy
1 1/2 c Finely ground fresh walnuts
FILLING
1 ts Unflavored gelatin
2 c Whipping cream
1 tb Icing sugar
1 tb Brandy
12 Walnut halves
Line 16×11 inch jelly roll pan with waxed paper. Butter waxed paper and
dust with flour.
(CAKE): In large bowl, beat egg whites with mixer at low speed until
foamy; add salt and cream of tartar and, increasing speed to high beat to
soft peaks. Gradually add 1/4 cup sugar, continuing to beat until whites
are firm and moist.
Beat yolks with remaining sugar until thick and straw-colored. Add 1 tbsp.
brandy.
Stir bout 1/4 of the whites into yolks, then pour yolks and nuts over
whites; fold together gently.
Transfer batter to prepared pan, spreading evenly. Bake at 350F for 35
minutes or until cake springs back when lightly touched. Cool in pan,
sprinkle with remaining brandy, cover with waxed paper and damp tea towel.
Chill for 1 hour.
Invert cake onto clean tea towel, remove pan and carefully peel off paper.
Trim crusty sides and divide cake evenly into 4 rectangles.
(FILLING): Sprinkle gelatin over cream and whip. Stir in icing sugar and
brandy.
Layer cakes and filling on platter, saving enough cream to frost top and
sides and to make rosettes along bottom sides with a pastry tube. Position
walnuts in rosettes. This cake can be made half a day in advance and
chilled. Cut into 10 slices.
Yields
10 Slices