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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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HOLIDAY NUT TORTE

From: Kristin Semenko
Primary category: Desserts

Ingredients

12 eggs (separated)
3/4 cup sugar
6 Tablespoons flour
3/4 cup ground walnuts
1 teaspoon rum or rum flavoring

Icing:
1 stick margarine
1 stick sweet butter
1 egg yolk
2 Tbsp. cocoa
2 c. powdered sugar
2 tsp. vanilla

Procedure

Beat egg yolks. Add sugar gradually and beat 10 minutes. Add
flour and mix, add nuts and blend in rum. Beat egg whites until stiff and fold gently into batter. Pour into greased and floured cookie sheet. Bake at 350 degrees for 35-40 minutes.

For icing:
Cream butter, margarine and powdered sugar. Add remaining ingredients. Frost torte and sprinkle with chopped nuts. Torte can be cut in squares and served. Or, cut in 3 layers and then frost each layer and outside of torte.
This cake is our favorite. The cake itself is like a sponge cake
texture. I think you will really enjoy it.

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