Robert Wemischner

Walnut torte

Preparation info
  • Yield: Approximately 32 ounces ,

    2

    torte layers, each 8 inches in diameter by 1 inch tall, each weighing approximately 16 ounces
    • Difficulty

      Medium

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient Baker’s percentages—Walnuts replace flour in this t

Method

Vanilla syrup to brush on tortes after baking

  • Prepare two round springform molds, measuring 8 inches in diameter by 1 inch tall, by first spraying them lightly with pan spray.
  • Line the bottoms of each with a round of parchment paper and then lightly spray the molds again with the pan spray.
  • Set aside.
  • In a