Walnut Coffee Torte

Ingredients

Cake batter:

5 eggs

3/4 C sugar

7/8 C flour

1 t baking powder

2/3 C ground walnuts

1 T cooking oil

Filling and Topping:

1-1/4 C heavy cream

2 T sugar

1/2 T vanilla

5/8 C softened butter

2-5/8 C powdered sugar

1 T milk

1 T instant coffee powder

1/2 C whole walnut halves

1/2 C ground walnuts

Preparation

Cake:

Preheat oven to 350 degrees.

Beat the eggs and sugar together in a bowl. Add the flour, baking powder and walnuts and mix. Mix in the oil. Place the batter in a 10” springform pan lined with parchment paper and bake for about 30 minutes. Allow the batter to cool, and remove from springform pan.

Filling/Topping:

Beat the cream until stiff; mix in the 2T sugar and vanilla.

Cream the butter with half the powdered sugar. Mix the remainder of the powdered sugar with milk and instant coffee; then combine into the creamed butter mixture. Add the ground walnuts and some coarsely chopped walnut halves (save out 8 halves for decoration, below).

Cut the cooled cake horizontally into two rounds; use 2/3 of the whipped cream to fill between them. Spread the buttercream on the top and sides of the cake. Make eight decorative swirls, spaced around the top of the cake, with the rest of the whipped cream; place a whole walnut half on each.

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