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1
Preheat oven to 350 F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
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2
On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool.
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3
In a food processor grind walnuts fine.
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4
Into a bowl sift together flour, baking powder, and a pinch salt.
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5
In a small cup stir together espresso powder and water.
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6
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition.
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7
Beat in flour mixture, espresso, walnuts, and oil until just combined.
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8
Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean.
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9
Cool cake layers in pans on a rack 15 minutes.
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10
Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
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11
In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
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12
Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup.
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13
Spread cream cheese mixture evenly onto layer and top with remaining layer.
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14
Brush top of torte with remaining 1 1/2 tablespoons maple syrup.
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15
Torte may be prepared up to this point 2 days ahead and chilled, covered.
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16
Bring torte to room temperature before proceeding.
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17
Let whites stand at room temperature 1 hour.
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18
In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235 F. (be careful it doesnt bubble over).
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19
While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks.
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20
Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
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21
Preheat broiler.
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22
Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111).
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23
Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds.
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24
Let torte stand at room temperature 15 minutes before serving.
