-
1
Position rack in center of oven; preheat to 375F.
-
2
Butter two 9-inch-diameter cake pans.
-
3
Line bottom of pans with waxed paper.
-
4
Butter and flour waxed paper; tap out excess flour.
-
5
Blend 2 cups walnuts and flour in processor until walnuts are finely ground.
-
6
Add breadcrumbs, orange peel, spices and salt.
-
7
Using on/off turns, process just until blended.
-
8
Using electric mixer, beat eggs in large bowl until frothy.
-
9
Gradually beat in 1 cup sugar and brown sugar.
-
10
Continue beating until mixture is thick and triples in volume, about 6 minutes.
-
11
Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate).
-
12
Divide batter between prepared cake pans; smooth tops.
-
13
Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes.
-
14
Transfer pans to racks; cool 5 minutes.
-
15
Invert cakes onto racks; cool completely.
-
16
Remove waxed paper.
-
17
Toss cranberries with remaining 1/2 cup sugar in small bowl to coat.
-
18
Transfer berries to plate.
-
19
Cover and freeze.
-
20
(Can be prepared ahead.
-
21
Wrap each cake layer separately in plastic.
-
22
Freeze cake layers and sugarcoated cranberries up to 1 week.)
-
23
Place 1 cake layer on platter.
-
24
Spread with 1 cup frosting.
-
25
Top with second cake layer.
-
26
Spread remaining frosting over top and sides of torte.
-
27
Press remaining 3/4 cup walnuts onto torte sides.
-
28
Arrange poached pears in concentric circles atop torte.
-
29
(Torte can be frosted 1 day ahead.
-
30
Cover torte; chill.
-
31
Let torte stand 30 minutes at room temperature before serving.)
-
32
Rewarm cranberry puree in small saucepan over medium heat.
-
33
Brush some puree over pears.
-
34
Transfer remaining puree to bowl.
-
35
Garnish torte with frozen sugarcoated cranberries.
-
36
Serve torte with puree.
