Ukrainian Walnut TorteUkrainians pride themselves on baking the best tortes, and Walnut Torte is one of the most traditional ones.

I was a lucky recipient of this torte from my daughter’s kitchen, for this year’s birthday.

She found this particular recipe on Katya’s Homepage, a few years ago, but did not have a chance to test it, until this year.  Lucky me!!

Tortes require time and patience, as you can see from reviewing this recipe, but it is a labor of love, and well worth the effort.

This torte was absolutely delicious, and I am very proud of my daughter, as she did a beautiful job baking, and decorating it, for my special day.

I encourage you to give it a try, and you will love as well.

Ukrainian Walnut Torte - serving piece

Torte Ingredients:

  • 10 oz. walnuts, finely ground
  • 3 Tbs. walnuts, chopped
  • 1/3 cup all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking powder
  • 12 large eggs, separated
  • ¼ tsp. salt
  • 1 ¼ cups granulated sugar
  • 2 tsp. vanilla extract

Mocha Frosting Ingredients:

  • 1 ½ tsp. vanilla extract
  • ¾ cup butter, softened
  • 6 oz. unsweetened chocolate, melted
  • 6 cups confectioner sugar, sifted
  • ¾ cup strongly brewed coffee
  • 1 ½ Tbs. coffee liqueur (optional)

Coffee Cream Filling Ingredients:

  • 2 cups heavy cream
  • 2 tsp. instant-coffee granules
  • ¼ cup confectioner sugar, sifted

Torte Directions:

  1. Combine the ground walnuts, flour, cornstarch, and baking powder.
  2. Set aside
  3. In a large bowl, place the egg whites and salt.
  4. Beat to stiff peaks, and set aside.
  5. In another large bowl, place the egg yolks and beat on medium-high speed for 2 minutes.
  6. Add the granulated sugar and continue mixing for about 5 minutes, until the mixture becomes thick and fluffy.
  7. Mix in 2 tsp. vanilla, and set aside
  8. Sprinkle the walnut mixture over the yolk mixture.
  9. Fold in the egg whites, until combined.
  10. Prepare two round cake pans by lining the bottom with a circle cut out from parchment paper.
  11. Grease the parchment paper bottom and the sides of the cake pans.
  12. Preheat the oven to 350 degrees F.
  13. Divide the batter evenly between the two pans.
  14. Bake for 25-30 minutes, or until the cake centers spring back to touch, or do the toothpick test, and the toothpick comes out clean.
  15. Remove from the oven, and let cool for 5 minutes.
  16. Loosen the sides of the cake from the pan, by running a knife around the pan sides.
  17. Invert the cakes onto a wire rack to cool. Remove the parchment paper from the bottom of the cakes.
  18. Cool completely.

Mocha Frosting Directions:

  1. In a medium bowl, combine butter, chocolate, vanilla, and 1 ½ cups confectioner sugar.
  2. Beat until creamy.
  3. Alternately add the coffee, liqueur, and the remaining 4 ½ cups of confectioner sugar.
  4. Continue to beat until fluffy.
  5. Set aside.

Coffee Cream Filling Directions:

  1. In a medium bowl, combine heavy cream, instant coffee, and ¼ cup of confectioner sugar.
  2. Beat to soft peaks.

Torte Assembly:

  1. Split each round of torte in half diagonally, making 4 even disks.
  2. Place one cake disk on a cake platter (with the uncut bottom down).
  3. Spread ¾ cup mocha frosting over the top.
  4. Follow with a third of coffee cream.
  5. Place second cake disk on top, and repeat with frosting and cream.
  6. Repeat with third cake disk.
  7. Place the last caked disk on top, and spread the remaining mocha frosting on top and sides of the torte.
  8. Decorate with the chopped walnuts.
  9. Refrigerate until ready to serve.

Enjoy!

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24 Responses

  1. busymom

    January 29th, 2011 at 7:35 am

    1

    This cake was totally worth all the steps. It was DELICIOUS! Just be prepared to dirty a lot of bowls.

  2. Suburban Grandma

    January 29th, 2011 at 8:33 pm

    2

    That torte was decadent!! I am freezing half of it, and will definitely share my experience once I serve it again after thawing. I am sure it will be as great as in its original form.

  3. Sheila

    February 1st, 2011 at 3:54 am

    3

    This looks DIVINE!!!!

  4. Suburban Grandma

    February 1st, 2011 at 6:48 pm

    4

    Thank you. It really was delicious. I LOVE mocha flavor of frosting.

  5. Diana

    February 1st, 2011 at 8:33 pm

    5

    YUMMO!! :) Do you watch the CakeBoss? Thank you so much for the kind words on my wedding blog!! <3 I am so lucky to have wonderful, sweet blogging friends like you! :) Enjoy your week…no more snow!

  6. Suburban Grandma

    February 1st, 2011 at 10:21 pm

    6

    I’m afraid I never watched the CakeBoss…but it sounds like something I should look into. Thank you for visiting my blog on regular basis…it’s a great feeling to have such loyalty.

  7. Natalie

    April 23rd, 2011 at 11:53 pm

    7

    Hi,

    Do you know many cups are 10 oz for the ground walnuts?

    Sorry but all our nuts are in metric quantities,

    Thanks,

  8. Suburban Grandma

    April 24th, 2011 at 4:13 pm

    8

    I would say you get 2 cups of ground walnuts from a 1o oz bag of nuts. Maybe a spoon or so more, but this is not very detrimental to the constancy of the cake.
    Also, I would like to tell you that this torte freezes well (wrapped in foil and plastic). Today we enjoyed 1/2 of this cake, which was sitting in my freezer for 3 months.

  9. Natalie

    April 25th, 2011 at 7:48 am

    9

    Thanks for getting back to me, I am going to make this devine cake as soon as possible, can you please tell me in regards to the mocha frosting how many grams is equal to 6oz unsweetened chocolate and 3/4 cup butter? should I buy milk or dark chocolate?
    Also, when I freeze this torte do I freeze it with all the frosting? If so then do I wrap it in a layer of plastic wrap first then a layer of foil? How long approximately will it take to defrost in the refrigerator before we can eat this amazing torte? Looks so yummy!!!!!!

  10. Suburban Grandma

    April 25th, 2011 at 5:59 pm

    10

    I try to read all comments and provide replies. Here is the US we have “Baking Chocolate”, thus chocolate squared especially for baking. It is dark chocolate, and 6 oz would equal about 170g. If you prefer milk chocolate you can use that as well. 3/4 cup butter (room temperature), would be also about 170g, since 1/2 cup = 113.4g. Once the torte was done, I kept it in the refrigerator overnight. I wrapped the 1/2 of the cake (all in one piece) in a aluminum foil, then in plastic wrap, then placed it in a plastic bag and kept it frozen for 3 months. I kept the frozen torte still all wrapped up in the refrigerator overnight, and it was fully thawed by the time we ate it. It is a really delicious cake.

  11. Natalie

    April 26th, 2011 at 2:10 am

    11

    Thanks so much for always getting back soon quickly, I am looking forward to many more recipes to come :)

  12. Suburban Grandma

    April 26th, 2011 at 6:39 pm

    12

    You are the best!
    I have lots of recipes to prepare and post….please stay tuned.

  13. Natalie

    April 26th, 2011 at 9:23 pm

    13

    Unreal news!!! I am so excited to see more of your recipes..yay!!!

  14. Suburban Grandma

    April 26th, 2011 at 10:03 pm

    14

    There will be more…..

  15. Lisa

    August 4th, 2012 at 7:54 pm

    15

    This is my Mom’s recipe that won Country Living’s magazine’s “Mom’s Best Cake Contest”. The best cake ever!

  16. Suburban Grandma

    August 5th, 2012 at 1:17 pm

    16

    Congratulations to your mom. This recipe surely deserves the recognition it received. It really is an awesome recipe, and I am so pleased my daughter found it for me, as mentioned in my post.
    Hopefully your mom does not mind me posting it. If you wish, I can mention her name in my post, provided you share this information with me.
    Thank you for your comments.

  17. joan samuelson

    January 17th, 2013 at 5:20 pm

    17

    My best friends mother, who has passed away, made a Ukrainian Torte every Christmas. It was wonderful and I have searched and searched for a recipe that was similar to/the same as the one she made. I think that this is it and can’t wait to try it. Thank you! Thank you!

  18. Suburban Grandma

    January 17th, 2013 at 7:00 pm

    18

    Such sweet memories you have left of your best friend’s mom. I hope this is the recipe you were searching for. I made this torte before and was very pleased with it. I am sure you will love it as well.
    Thank you for stopping by and sharing such lovely memories.

  19. Olena

    November 23rd, 2013 at 8:11 am

    19

    Why is cornstrach added?

  20. Suburban Grandma

    November 23rd, 2013 at 9:10 pm

    20

    I actually had to do some research first to answer your question, as I really was not sure myself.
    Apparently corn starch make the regular flour more like “cake flour”, lighter in texture, hence a lighter cake batter.

  21. Olena

    November 25th, 2013 at 12:38 pm

    21

    Thank you for answering and the “extra effort”.
    I could never decide whether or not to add flour, so maybe the cornstarch is a “good” ingredient. I’ll try it!

  22. Suburban Grandma

    November 25th, 2013 at 8:09 pm

    22

    I made this torte exactly as posted, and it was delicious. All my posted recipes have been prepared by me personally, just to test them out. I also photograph my finished product, and share those photos with my readers, therefore I only post recipes that I tried and liked.
    Good luck with your torte. Please let us know how you liked it, and share your tips. Thank you.

  23. Katherine

    September 12th, 2014 at 11:15 am

    23

    My Mother also made a Walnut Torte and the recipe is very similar to this one. One thing that is different is instead of the flour and cornstarch she used fine bread crumbs (that she made herself of course lol)
    I have lost her recipe and she is no longer here to tell it to me. I am going to try this one and see if I get the same results.
    Thank you to the winner and Yourself for making and posting this recipe. I really enjoy snooping through your site!

  24. Suburban Grandma

    September 12th, 2014 at 7:45 pm

    24

    I love reading such lovely comments. It also makes me feel like I have contributed to someone’s happiness by filling in the missing link to a sweet memory of loved recipes which have been lost in a shuffle…:-)
    I hope this recipe will resemble your mom’s Walnut Torte.
    Thank you for stopping by, and feel free to stop by anytime.


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