AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM
This lovely dessert would have been the featured pastry at "Jause" --a lovely old German/Austrian custom of pausing in the afternoon for cake and coffee and conversation. Prep time does not include time for cooling the torte layers.
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
- Dust the pans with flour and shake out any excess.
- Preheat oven to 350°F.
- In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
- In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
- Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
- In another bowl, with clean beaters, beat the egg white just to stiff peaks.
- Gently and gradually fold the whites into the yolk mixture.
- Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
- Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
- Cool in pans on racks for ten minutes.
- Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
- Remove and discard parchment paper and allow layers to cool completely.
- Make the Coffee Whipped Cream:.
- In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
- Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
- This will provide enough whipped cream to fill the two layers and to garnish the top.
- You can place the cream for the top in a pastry bag and decorate the top with rosettes.
- Garnish with the toasted walnut halves.
WALNUT TORTE
Provided by Roland Foster Miller
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
- Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
- Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
- Sprinkle top with confectioners' sugar.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 28 grams
WALNUT TORTE
A hint of citrus complements the rich walnut taste of this lovely three-layer flourless cake from Kathryn Anderson of Wallkill, New York. Toasted chopped walnuts make a great garnish atop her smooth buttercream frosting.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and pale yellow. Beat in the water, zests and vanilla. Combine the walnuts, bread crumbs, baking powder, cinnamon, cloves and salt; add to batter. Beat until smooth., In another bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper. , For frosting, in a large bowl, cream shortening and butter. Beat in vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Spread frosting between layers and over top and sides of cake. Garnish with toasted walnuts.
Nutrition Facts : Calories 456 calories, Fat 26g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 265mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.
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