Strawberry Walnut Torte

Ingredients
34 cup chopped walnuts toasted and cooled
14 cup plus 114 cups sugar divided
112 cups heavy whipping cream
3 large eggs
3 teaspoons vanilla extract
134 cups allpurpose flour
2 teaspoons baking powder
12 teaspoon salt
frosting
112 cups heavy whipping cream
1 package 8 ounces cream cheese softened
1 cup sugar
1 teaspoon vanilla extract
18 teaspoon salt
1 jar 12 ounces strawberry preserves divided
4 cups halved fresh strawberries
Directions
Preheat oven to 350. Line bottoms of 2 greased 9in. round baking pans with parchment grease paper.

Place walnuts and 14 cup sugar in a food processor pulse until nuts are ground. In a small bowl beat cream until stiff peaks form. Set aside walnut mixture and cream.

In a large bowl beat eggs and remaining sugar until thick and lemoncolored beat in vanilla. In another bowl mix flour baking powder salt and walnut mixture fold into egg mixture alternately with whipped cream.
Transfer to prepared pans. Bake 2530 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks remove parchment. Cool completely.

For frosting in a small bowl beat cream until stiff peaks form. In a large bowl beat cream cheese sugar vanilla and salt until blended. Fold in whipped cream.
Using a long serrated knife cut each cake horizontally in half. Place 1 cake layer on a serving plate spread with 12 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries spread half the remaining preserves over top of cake to within 12 inch of edge. Repeat layers.
Frost sides of cake with remaining frosting. For a basket weave design run a small offset spatula around cake to form ridges stopping and starting at short intervals. Arrange strawberries over top. In a microwave melt reserved preserves brush over strawberries. Refrigerate until serving.
Nutrition Facts
1 slice 491 calories 26g fat 14g saturated fat 116mg
cholesterol 215mg sodium 61g carbohydrate 46g sugars 1g fiber 6g protein.