Complicated recipe for column’s 2d anniversary

This being my two-year anniversary writing this column, I want to thank all of you for the dozens of emails I receive each week in regard to the column. I’m glad I was able to connect with all of you, whether it brought back memories of Grossinger’s, bungalow colonies, Boro Park, the Catskills, school, camp, vacations, and just about anything else. I am truly touched at the wonderful letters of appreciation and positive feedback on many levels.

I’m amused that I’m often stopped by people I have never even met, who tell me that they love the stories that go along with the recipe. Many actually read the column for the stories alone. Until last week, when I received my first negative email.

The writer said in the almost two years that I have been writing (I’m impressed that he/she knew exactly how long I had been writing the column) he/she was annoyed that the column was taken up by stories rather than discussing actual culinary topics (I’m even more impressed that, not liking the column, he/she actually continued to read it for two years). Lastly he/she asked that I print recipes that are a little more challenging.

So this week, and only this week, this recipe is for you (you know who are).

I hope it’s challenging enough. Enjoy!

Mocha Nut Crunch Cake

Cake Ingredients:

9 eggs separated

1-1/2 cups sugar

1 cup flour

3 tsp baking powder

3 tbs unsweetened cocoa powder

7 oz. finely ground walnuts

1 cup orange juice

¼ cup oil

1 tsp vanilla

Directions for nut cake

Separate eggs, place whites in the bowl of an electric mixer and beat until almost stiff. Add 1/4 cup of sugar and beat for another minute. Set aside.

Place egg yolks in a large mixing bowl, add sugar and beat till light yellow. Measure out the flour and add the baking powder and the cocoa.

Alternately add the dry mixture and orange juice, vanilla and oil.

When completely incorporated, add the nuts and mix well.

Lastly, add the beaten egg whites to the egg yolk mixture and gently fold it into the batter.

Pour evenly into three 10” x 2” round baking pans lined with parchment (or waxed paper) and sprayed with not stick spray.

Place into a 350-degree oven for approximately 25 minutes, or until a toothpick inserted comes out clean.

Remove from oven and let cool.

Baked mousse layer