Nut Torte-Ukraine

6 eggs, separated into yolks and whites 

1/2 t salt

1 1/2 cups sugar
2 teaspoons vanilla or other flavoring
1 cup sifted flour
1 teaspoon baking powder
3 cups finely ground nuts (ex. walnuts, Brazil nuts, hazelnuts, almonds)

Add salt to egg whites; beat until soft peaks form then gradually add half the sugar, continuing beating until stiff peaks form. Beat yolks with remaining sugar until thick; add flavoring. Mix flour, baking powder, and nuts in bowl; add yolk mixture and mix well. Gently fold in stiffly beaten egg whites. Bake in two 9-inch greased layer pans at 325 degrees Fahrenheit for 50 minutes or until tests done. Remove from pans to cool. 

Sprinkle with confectioners' sugar for plain torte or fill with favorite filling and frost with favorite icing; serve with stiffly beaten whipped cream, if desired. Suggested combinations; apricot or cherry filling with chocolate glaze; apple, prune, or date filling with creamy vanilla frosting; whipped cream between and on top and served with fresh fruit, for example berries, or drained, canned fruit, such as peach slices. 

Bake a torte in a pan with a removable rim, either a springform or a tube with a removable bottom. Never grease the sides of the pan.

As you may have noticed, from the pic, I didn’t use springform pans(I don’t have 2 9”spring forms) but to do as I did it is imperative to line the pans, bottom and sides with parchment or wax paper.

    “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me. 

2 Corinthians 12:9