Instructions:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (or 9-inch) round cake pans with parchment.
- Beat egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and continue to beat until glossy stiff peaks form.
- In a separate bowl, beat egg yolks with the remaining sugar and vanilla until thick and pale.
- Fold the yolk mixture into the egg whites gently, then add ground walnuts and (if using) baking powder. Mix just until incorporated — don’t overmix.
- Divide batter between prepared pans and bake for 25–30 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
For the frosting:
- Beat butter until fluffy. Add powdered sugar, cocoa or espresso (if using), vanilla, and milk/cream. Beat until smooth and creamy.
- Spread frosting between layers, then over the top and sides.
- Decorate with walnut halves or a light dusting of powdered sugar for a classic finish.
💡 Tips:
- Toast the walnuts lightly before grinding for deeper flavor.
- This torte gets even better the next day after resting in the fridge.
- For a festive touch, drizzle with a chocolate glaze or add a cherry on top!
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