AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

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Torte layers:
8 large eggs separated
3/4 cup plus 2 tbsp granulated sugar
1 1/2 cup walnuts
2 tbsp bread crumbs
1 1/2 tbsp strong brewed coffee
1 1/2 tbsp rum
Coffee whipped cream:
1 cup well chilled heavy cream
1 tbsp instant coffee granules
1/2 cup + 1 tbsp confectioner’s sugar
Garnish:
12 walnut halves, toasted lightly

Preheat oven to 350F (180C). Line bottoms of 3 buttered 9 in round cake pans with wax paper or parchement. Butter papersor parchment and dust pan with flour knocking out excess.
In a bowl with an electric mixer beat yolks with 3/4 cup granulated sugar until mixture is doubled in volume and forms a ribbon when beaters are lifted, about 5 minutes. In a food processor puls walnuts with remaining 2 tbsp granulated sugar until ground fine. To yolk mixture add walnut mixture, bread crumbs, coffee and rum and fold in gently but thoroughly. In another bowl with clean beaters beat whites just to stiff peaks. Whisk a large spoonful of white into yolk mixture and fold in remaining whites gently but thoroughly.
Divide batter among prepared pans and bake 20 to 25 min or until sides pull away from pans and tops spring back when pressed gently. Cool layers in pans on rack 10 min. Run sharp knife around sides of layers and carefully invert layers onto racks. Discard wax paper and cool layers completely.

Cream: In a large bowl stir togheter 3 tbsp cream and coffee until coffee is disolved. Add remaining cream and confectioners’ sugar and with an electric mixer beat to stiff peaks.
Fill and frost torte with coffee whipped cream, using about 1/2 cup between each layer. Garnish torte with toasted walnut halves.