Prep 20 mins
Cook 25 mins
This festive dessert is named after the town of Glomminge on the Swedish island of Oland. It is sometimes called "Mamma's Favorite Torte."
- 1⁄2 cup butter
- 2 1⁄4 cups sugar
- 6 eggs, separated
- 1⁄3 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄3 cup milk
- 1 cup chopped filberts or 1 cup walnuts
- 2 cups heavy cream (whipping)
- 2 tablespoons powdered icing sugar
- additional chopped nuts, for garnish
- fresh strawberries, for garnish (optional)
- Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
- Preheat oven to 350 F.
- In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
- Add the egg yolks and beat until very light in texture.
- Stir in the flour, baking powder, and milk.
- Spread the batter in the prepared pan.
- Sprinkle half of the nuts on top.
- In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
- Spread the meringue over the batter.
- Top with the remaining nuts.
- Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the pan, peel off the parchment paper, and cool.
- Cut the cake into two equal halves.
- TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
- Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
- Cover with the other half of the torte, MERINGUE--SIDE UP.
- Before serving, top with the remaining whipped cream and the chopped nuts.
- Garnish with strawberries, if desired.
- 16 servings.
- Scandinavian Feasts.
This is a fabulous torte, not too sweet, subtle, sublime. The texture is lovely and the flavour wonderful. I especially love the filling, similar to many summer cakes I enjoyed in Europe as a child. My grandfather was a patissierre from Austria, and I am extremely picky about my cakes and pastries. This is one of my favourites!