Black Walnut Torte
Yield
10 servingsPrep
15 minCook
0 minReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
heavy whipping cream
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| ½ | cup |
walnuts
finely chopped |
|
| 33 | each |
graham crackers/wafers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
heavy whipping cream
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 118 | ml |
walnuts
finely chopped |
|
| 33 | each |
graham crackers/wafers
|
*
|
Directions
Beat whipping cream and brown sugar in chilled large bowl until stiff.
Fold in walnuts.
Spread small amount of whipped cream mixture on each of 3 crackers.
Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate.
Spread rectangle with about ¼ cup whipped cream mixture.
Layer with 3 crackers.
Repeat layers 9 times.
Gently press torte together.
Carefully turn torte on its side with spatula so crackers are vertical.
Frost sides and top with remaining whipped cream mixture.
Refrigerate at least 6 hours (torte will mellow and become moist).
