12 TBS. Confectioners Sugar

14 TBS Breakstone’s Sweet (unsalted) butter = (1stick + 6 TBS)

2 ¾ C. Diamond Walnuts – shelled, cleaned of black skin, and ground fine

Soften butter at room temperature.

Add the 6 TBS of confectioner’s sugar.

Mix the butter and sugar until creamy.

Set aside.

Place the ground walnuts in a bowl.

Take the boiled milk and pour over the walnuts.

Mix until a thick paste forms.

Set aside to cool.

Cake Batter

Prepare the pans to be used by buttering the bottom and sides.

Preheat oven to 325°F.

Beat the 12 egg whites until peaks form.

Mix the 12 egg yolks with the 12 TBS of confectioner’s sugar.

Beat until creamy.

Add the flour and the grated chocolate gradually while still mixing.

Gently fold in the egg whites.

Pour into the cake pans, filling only ¾ of the way up.

Bake at 325°F for 45 to 55 minutes.

Test with toothpick for doneness.

The toothpick should come out clean when done.

Remove from oven and place directly onto flat plates.

Set aside to let cool.

Topping

Take the cream topping and the walnut topping and mix together into a smooth creamy paste.

Once the cakes are cooled, start spreading the topping onto the cakes, covering the top, middle, and sides, until the cakes are well covered and no topping is left.

Hint: If the top of the cake used for the bottom half seems a bit rounded carefully slice the roundness off.

This will give you a flat base for the top half to sit on making the completed cake look more professional.