Fruit/Nut Torte

Name: Fruit/Nut Torte
Yield: Makes 24 servings
Ingredients: 1 c. Brazil nuts, halved, or ¾ c. whole blanched almonds; 2 c. walnut or pecan halves; 2 egg yolks; 1¼ c. sugar; 1 tblsp. vanilla; 2 egg whites; ¼ c. sugar; ¼ c. sifted confectioners sugar; 1 tblsp. sugar (for top); ¼ c. Brazil nut curls (for top); 1 c. whole candied red and green cherries, mixed; 1 c. raisins or sliced dates; 1½ c. sifted flour; 1 tsp. salt; 4 eggs

Preparation info

Makes
24
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Nut curls for garnish: Shave nuts thin with vegetable parer or knife

Ingredients

1 c. Brazil nuts, halved, or ¾ c. whole blanched almonds
2 c

Dessert
Vegetarian

Method

Fit two lengths of brown paper into a 9" square pan; allow 1½" extension beyond pan edges. Grease lightly to settle papers into the pan.
Combine nuts and fruit in a large bowl. Toss with ½ c. flour.
Sift remaining 1 c. flour with the salt.
Beat eggs and egg yolks until thick and lemon-colored. Gradually beat in 1¼ c. sugar and vanilla, beating