In Romanian: Tort de nuci


Filling I Edit

Filling II Edit


  1. Whip the 10 egg whites, then add the sugar, beating continuously.
  2. When the Sugar has melted, add the ground walnuts and fold in gently.
  3. Pour some of the resulting mixture into the baking pan that was covered with buttered paper.
  4. The layer must be about 1 finger thick.
  5. The number of sheets depends on the size of the pan.
  6. After baking each sheet individually, let cool.
  7. Then spread with the desired cream (chocolate, butter, etc.) and arrange one on top of the other. Glaze with the desired icing.
  8. The most appropriate fillings for this cake are the following.

Filling I Edit

  1. Cream butter, adding yolks one by one, cocoa or grated chocolate and confectioner's sugar.

Filling II Edit

  1. Cream butter with confectioner's sugar and then add yolks one by one, vanilla or grated lemon peel (or ¼ cup rum, or vanilla) and sour cream.
  2. Mix everything well until creamy.

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