Passover White Chocolate Apple Torte

This isn't exactly my recipe and at the same time it is. I stumbled upon a recipe similar to this one, several years ago on the Internet by searching for a Passover dessert that I could make. This year I could not find it on the net if my life depended on it. I only remembered some of the ingredients and the method of preparing it, so I decided to experiment. One of the ingredients, in fact, was missing in my pantry. From what I remember, the recipe called for chocolate bar that had to be grated. I did not find any chocolate that I can use in my house, so I decided to use what I had in the house, which was white chocolate chips. Ta-dah: an amazing tort was born, even if I have to declare so myself. The rest is fairly straightforward.

6 eggs
1/4 teaspoon of cream of tartar
1 cup of sugar
1/2 cup of matzo meal
1 cup of white chocolate chips
1 cup of walnuts
2 cups of grated Granny Smith apples or other tart apples
Cooking spray
Preheat oven to 375 degrees. Lightly coat an 8-inch spring form pan with nonstick spray. Separate the eggs. In a food processor shred the apples and set aside. Using pulse chop walnuts to pea size pieces and set aside. Repeat the same with white chocolate chips making them half their size smaller and set aside. Using food processor or an electric mixer and a large bowl, beat egg yolks and half of the sugar,  until thick and pale, about 3 minutes. Mix in matzo meal, then add in apples, white chocolate chips and walnuts. In another bowl, or Kitchen Aid  mixer with clean beaters, beat egg whites with cream of tartar and the rest of the sugar, until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture, taking care not to deflate egg whites. Then, transfer batter to pan.  Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice.