3 ¼ c. walnuts
3 T. flour
1 t. baking powder
¼ t. salt
6 eggs, separated at room temperature
1 c. sugar
1 c. heavy cream
Coarsely chop 1 T. walnuts, reserve for garnish. Finely grind remaining walnuts. Grease 2-8” round pans, line with parchment
paper and grease paper. In medium bowl,
combine ground walnuts, flour, powder, and salt. In large bowl, with mixer at high speed, beat egg whites till
soft peaks. In small bowl with mixer at
high speed, beat egg yolks and sugar until thick and lemon colored. With wire whisk or rubber spatula, gently
fold nut mixture, then fold mixture into beaten egg whites. Pour batter into pans. Bake 25-30 minutes at 350 degrees. Cool cake in pans on wire racks 5
minutes. Remove from pans, remove wax
paper, and cool cake completely. In
small bowl with mixer at medium speed, beat cream until soft peaks. Place one cake layer on plate, spread with
half of whipped cream. Top with second
layer and spread with remaining whipped cream.
Sprinkle with reserved walnuts.
Refrigerate cake.