Torta de Nueces (Chilean Walnut Cake)

Torta de Nueces is a classic of Chilean baking: a fluffy ground-walnut sponge, filled and covered with manjar (dulce de leche) and walnuts, and finished with chantilly cream.

Ingredients

• 1 cup flour
• 1 cup powdered sugar
• 2 tablespoons baking powder
• 4 eggs
• 1 cup ground walnuts
• 1 tablespoon butter

For the filling:

• 2 cups manjar (dulce de leche)
• 1 1/2 cups ground walnuts

For the decoration:

• 1/2 liter chantilly cream

Preparation

1. Sift the flour together with the baking powder.
2. Beat the butter with the powdered sugar until creamy and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Fold in the flour mixed with the ground walnuts.
5. Separately, beat the egg whites until stiff and fold them in gently.
6. Pour the batter into a buttered mold and bake at a regular temperature for about 40 minutes.
7. Once cooled, slice the cake horizontally into three layers.
8. For the filling, mix the manjar with 1 cup of ground walnuts and spread it between the three sponge layers.
9. Cover the outside of the cake with manjar and sprinkle the remaining 1/2 cup of ground walnuts on top.
10. If desired, decorate with chantilly cream applied with a pastry bag.