Walnut Torte

A wonderful light cake, substitute the walnuts for almonds if you like.

1 cup all purpose flour
1 tsp baking powder
dash salt
1/2 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla
4 egg yolks
1/3 cup milk
4 egg whites
1/8 tsp cream of tartar
1 cup sugar
3/4 cup finely chopped walnuts
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3/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 cups whipping cream
1 1/2 cups chopped walnuts
walnut halves

1. Grease and lightly flour two 8 x 1 1/2 inch round baking pans.  In a small mixing bowl stir together flour, baking powder and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or till softened.  Add the 1/2 cup sugar and vanilla; beat till fluffy.  Add egg yolks, one at a time, beating on medium speed till combined.  Alternately add flour mixture and milk, beating on low to medium speed after each addition just till combined.  Spread evenly in pans.
3. For meringue layer, in a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl).  Gradually add the 1 cup sugar, beating till stiff peaks form (tips stand straight).  Fold in the 3/4 cup finely chopped walnuts.  Spread the mixture over the batter in the cake pans.
4. Bake in a 300F oven for 1 hour or till a toothpick inserted near the centre comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove cakes and completely cool on wire racks before filling and frosting.
5. For frosting, in a chilled medium mixing bowl stir together the 3/4 cup sugar and cocoa powder.  Add whipping cream; beat with an electric mixer on low speed just till soft peaks form.  Do not over beat.
6. To assemble, place one cake layer, meringue side up, on a serving plate.  Spread a thin layer of the frosting onto the meringue.  Top with the second cake layer, meringue side up.  Frost top and side of cake, reserving some frosting for piping, if desired.  Press the 1 1/2 cups chopped walnuts onto sides of frosted cake, if desired.
7. Put remaining frosting into a decorating bag fitted with a large star tip.  Pipe frosting around the bottom edge and into rosettes on top; garnish rosettes with walnut halves, if desired.  Cover and chill for up to 24 hours.  To serve, cut into wedges, dipping the knife into water between slices.  Makes 12 servings.