Hungarian Walnut Torte

Posted for 2005 Zaar World Tour!!

• Ready In: 1 hr
• Serves: 12

Ingredients

• 6  eggs, separated
• 1  cup sugar
• 1  teaspoon vanilla extract
• 1  cup cake flour
• 1  teaspoon baking powder
• 5  tablespoons water
• 1⁄2 cup ground walnuts

• FILLING

• 1 1⁄4 cups milk
• 1 (3 1/2ounce) package  cook-and-serve chocolate pudding mix
• 1⁄2 cup butter, softened
• 1⁄2 cup shortening
• 1  cup confectioners' sugar
• 1  teaspoon vanilla extract
•  white chocolate curls (optional)
•  dark chocolate curls (optional)

Directions

1. In a large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
2. In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
4. In a mixing bowl, cream the butter, shortening and confectioners’ sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.