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 large 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

Directions

1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

1. 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.
2. In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.
3. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers.
4. Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around 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.

Nutrition Facts

1 slice: 491 calories, 26g fat (14g saturated fat), 116mg cholesterol, 215mg sodium, 61g carbohydrate (46g sugars, 1g fiber), 6g protein.