Step #1 Preheat oven to 350°F
Using coarse grating disc (with large holes), grate walnuts in processor.
Step #2 Remove grating disc, leaving walnuts in processor bowl.
Step #3 Fit processor with metal blade.
Step #4 Using on/off turns, grind walnuts until finely ground but not pasty.
Step #5 (To prevent the walnuts from becoming pasty, first use the coarse grating disc of the processor to grate the walnuts, then replace it with the metal blade.
Step #6 Using on/off turns, continue to grind the walnuts until they are finely ground).
Step #7 Set aside 2 tbsps ground walnuts for garnish.
Step #8 Butter bottom (not sides) of 9-inch-diameter springform pan.
Step #9 Using electric mixer, beat egg yolks in large bowl until light & fluffy, about 4 mins.
Step #10 Gradually add 1/2 c sugar, beating until well mixed.
Step #11 Stir remaining ground walnuts into yolk mixture.
Step #12 Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry.
Step #13 Fold whites into nut mixture in 2 additions.
Step #14 Transfer batter to prepared pan.
Step #15 Bake cake until tester inserted into center comes out clean, about 40 mins.
Step #16 Cool 5 mins.
Step #17 Run knife between cake & pan sides to loosen; remove pan sides.
Step #18 Cool cake completely on rack (cake will fall in center).
Step #19 (Cake can be prepared 1 day ahead.
Step #20 Cover up & store at about room temp.
Step #21 ).
Step #22 Using electric mixer, powdered sugar, beat cream, coffee mixture, & vanilla in large bowl until peaks form.
Step #23 Spread coffee whipped cream onto top of cake.
Step #24 Sprinkle top top this with reserved ground walnuts; arrange walnut halves in center of cake.
Step #25 Cut cake into wedges.
Enjoy the Walnut Torte With Coffee Whipped Cream recipe