Walnut Maple Torte with Maple Meringue Frosting - walnuts

Method

• Preheat oven to 350 F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
• On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool.
• In a food processor grind walnuts fine.
• Into a bowl sift together flour, baking powder, and a pinch salt.
• In a small cup stir together espresso powder and water.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition.
• Beat in flour mixture, espresso, walnuts, and oil until just combined.
• Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean.
• Cool cake layers in pans on a rack 15 minutes.
• Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
• In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
• Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup.
• Spread cream cheese mixture evenly onto layer and top with remaining layer.
• Brush top of torte with remaining 1 1/2 tablespoons maple syrup.
• Torte may be prepared up to this point 2 days ahead and chilled, covered.
• Bring torte to room temperature before proceeding.
• Let whites stand at room temperature 1 hour.
• In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235 F. (be careful it doesnt bubble over).
• While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks.
• Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
• Preheat broiler.
• Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111).
• Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds.
• Let torte stand at room temperature 15 minutes before serving.