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Strawberry Walnut Torte

April 4, 2013

This recipe is to die for, so to speak. Every person from young to old who has tasted this cake, has absolutely loved it! This recipe comes from “Taste of Home Feb/March 2013” edition. Kevin has made just a couple of changes to enhance the original recipe which he has shared here. Thanks, Kevin for making this cake!


3/4 c. chopped walnuts, toaste and cool
1/4 c. sugar, plus 1 1/4 more, divided
1 1/2 c. heavy whipping cream
3 eggs
1 Tbsp vanilla
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt


1 1/2 c. whipping cream
1 (8 oz) cream cheese, softened
1 c. sugar
1 tsp vanilla
1/8 tsp salt
1 jar (12 oz.) strawberry preserves
1 lb strawberries, sliced

Line bottom of two 9-inch round cake pans with parchment paper. Grease. Pulse nuts and 1/4 c. sugar in food processor until ground. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat eggs and 1 1/4 sugar until thick. Mix in vanilla. In another bowl, sift flour, baking powder, salt, and walnut mixture. Fold into egg mixture alternately with whipped cream. Pour into pans. Bake at 350 degrees F for about 25 minutes. Cool in pans about 10 minutes before removing to wire racks. COOL COMPLETELY.

For frosting: In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the cream cheese, sugar, vanilla, and salt until well blended. Fold in whipped cream.

Using a large, serrated knife, cut layers of cake in half horizontally. Spread a little frosting on a cake plate. Place one cake on cake plate. Spread with 1/2 c. frosting. Add another layer. Reserve 2 TBSP of preserves. Spread 1/2 of remaining preserves on layer within one inch of edge. Repeat layers. Frost the sides of the cake. Spread top with preserves. Add sliced strawberries on top of preserves. Microwave the 2 Tbsp preserves. Drizzle over strawberries.

Refrigerate until set. Slice and serve. Be prepared to not have any leftovers, not even crumbs!


From → Cake

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