You are here: Home » Recipes » Rustic California Walnut Torte Rustic California Walnut Torte Recipe by California Walnut Board Yield 8 servings Prep 25 mins Cook 120 mins The mellow nutty flavour of freeform walnut meringue floats atop layers of cloudy-soft cream. For a refreshing alternative try replacing the berries with orange segments. PrintEmail Ingredients 2 cups California Walnuts, toasted1-2/3 cup superfine sugar, divided2 tablespoons cornstarch1 cup egg whites (about 7 eggs), at room temperature1 teaspoon cream of tartar1 cup whipping cream2 tablespoons vanilla1/2 cup bittersweet chocolate, melted, divided2 cups fresh or frozen raspberries or orange segments, dividedGarnish:1 cup shaved bittersweet chocolate1/2 cup California Walnuts, chopped Instructions On parchment paper, trace three 7-inch (18-cm) circles leaving 1-inch (2.5-cm) space between. Arrange on large baking sheet; set aside. In food processor, pulse walnuts, 2/3 cup (175 mL) sugar and cornstarch until it becomes a fine meal. In medium bowl, beat egg whites with cream of tartar until soft peaks form; slowly add remaining sugar until meringue holds stiff peaks. Fold in nut mixture. Using spatula, spread meringue evenly over each circle. Bake in 200F (94C) oven 2 hours. Turn off oven and leave meringues to cool completely. In medium bowl, beat cream and vanilla 5 minutes or until soft peaks form. To assemble: Gently remove meringue and arrange on cake plate. Cover with 1/2 of melted chocolate; top with 1/3 of cream and 1 cup (250 mL) berries. Repeat with next layer. Top with last meringue and remaining cream. Sprinkle with shaved chocolate and chopped walnuts.