STRAWBERRY WALNUT TORTE 

INGREDIENTS:

3/4 cup chopped walnuts, toasted and cooled

1/4 cup plus 1-1/4 cups sugar, divided

1-1/2 cups heavy whipping cream

3 eggs

3 teaspoons vanilla extract

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

FROSTING:

1-1/2 cups heavy whipping cream

1 package (8 ounces) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 jar (12 ounces) strawberry preserves, divided

4 cups halved fresh strawberries

PREPARATION:

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.

Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream.

In a large bowl, beat eggs and remaining sugar until thick and lemon-coloured; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.

Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in centre comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

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

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserve for strawberries; spread half of the remaining preserves on top of the cake to within 1/2 inch of edge. Repeat layers.

Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around the cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving. Yield: 16 servings.