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Three-Layer Nut Torte
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It’s hard to imagine any special occasion without Grandma Seigfried’s marvelous torte, and it’s impossible to make it today without imagining her being there to help. This recipe is absolutely irresistable, unless you share the recipe with friends. Then they usually freak out at the ingredients! So just treat them and keep the family secret to yourself.

For top and bottom layer

12 eggs, yolks separated from the whites

12 Tbsp. sugar

12 Tbsp. bread crumbs

12 Tbsp. ground walnuts

1 tsp. baking power

Mix egg yolks with sugar and baking powder. Add bread crumbs and ground nuts until well combined. In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the egg yolk mixture. Bake in two greased and floured cake pans at 325 degrees for about 30 minutes, or until a toothpick comes out clean when inserted into the middle.

Middle layer

6 eggs, yolks separated from the whites

6 Tbsp. sugar

6 Tbsp. flour

1 tsp. baking powder

Mix egg yolks with sugar. Add flour and baking powder until well combined. In a separate bowl, beat the egg whites until stiff and then fold into the egg yolk mixture. Bake in greased and floured cake pan (same size as top and bottom layers) at 325 degrees for about 30 minutes, or until it passes the toothpick test.

Icing

1 c. Fluffo or Crisco

1 c. butter

2 c. sugar

8 Tbsp. flour

1 c. milk

Beat the Fluffo, butter and sugar for 10 minutes or until all grainy texture is gone. This can take quite awhile, so be patient! No grains! Then add the flour and milk, beating until it’s as smooth as whipped cream.

Put icing mixture between each layer and the ice entire cake. Sprinkle it all with ground walnuts.