Le Brantôme—a Walnut Layer Cake

Preparation

1. Step 1

   Preheat oven to 350°F, prepare cake pans, and pulverize 1 cup walnut meats. Sift 1 1/2 cups all-purpose flour with 2 teaspoons double-action baking powder and return to sifter (see page 97). Whip 1 1/2 cups chilled heavy cream into soft mounds and add 2 teaspoons vanilla and 1/8 teaspoon salt. Finally, beat three large eggs and 1 1/2 cups sugar, gradually fold in two-thirds of the flour, scoop the whipped cream on top, and fold it in along with sprinklings of the walnuts and the remaining flour. Turn the batter into the pans, and bake about 25 minutes in the middle level of the oven. Let cool 10 minutes before unmolding on racks. When thoroughly cool, fill and ice as described below.

   Step 2

   Filled and Frosted Walnut Layer Cake. Set one of the walnut cakes on a circular rack over a tray and spread on top a good 1/4-inch layer of filling, such as the brandy butter on page 103. Turn the second cake upside down over the first and paint the top and sides of the structure with warm apricot glaze (see page 103). While the glaze is still warm, brush chopped walnuts around the walls of the cake and transfer to a serving platter. Spread a thin layer of glace-royale frosting (see page 103) over the top of the cake and decorate, if you wish, with walnut halves.