- 4 cups graham cracker crumbs
- 2 cups sugar
- 4 tbsps flour
- 2 tsp baking powder
Put all in a large bowl and whisk well to combine.
- 1-1/2 cups chopped walnuts
- 2 cups (24 oz) plain applesauce
- 2 sticks of melted butter, cooled a bit
- 4 egg yolks – reserve the whites
Add to the dry mixture and blend well. Beat the egg whites till stiff peaks and fold into the mixture.
Pour into 2 prepared 8″ pans
Bake 350 for 40-45 minutes or until a toothpick comes out clean
Let cook in pans 10 minutes – turn out and cool completely
Ermine Buttercream (Flour based buttercream)
In a saucepan, put:
- 4-1/2 tbsps flour
- 1/2 cup plus 3 tbsps sugar
- pinch salt
Whisk together to blend.
Add 1 cup warm milk and whisk until smooth. Cool over medium heat until mixture just comes to a boil, whisking constantly until thickened- pour into a bowl and cool completely (I usually put it in the refrigerator)
Beat 2 sticks (1 cup) of very soft butter for about 5-6 minutes. Gradually add the flour mixture and mix until smooth. Add 1-2 tsps vanilla and beat for another 5-6 minutes.
Note: buttercream can be stored in an airtight container in the refrigerator for up to 5 days or frozen.