Ukrainian Festive Walnut Torte – Recipe

Ingredients

• 10 oz. walnuts, finely ground (3 cups of ground nuts)
• 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
• 3 Tbs. walnuts, chopped (optional for decorations)
Mocha Frosting
• 1 ½ tsp. vanilla extract
• ¾ cup butter, softened to room temperature
• 6 oz. unsweetened chocolate, melted (I use Baker's brand) see note below
• 6 cups confectioner sugar, sifted (2 lbs. less 1 cup)
• ¾ cup strongly brewed coffee, room temperature (or 3/4 cup hot water and 3 tsp. instant coffee)
• 1 ½ Tbs. coffee liqueur (optional) I use rum, Grand Marnier or Godiva Liquor)
Coffee Cream Filling
• 2 cups heavy cream
• 2 tsp. instant-coffee granules
• ¼ cup confectioner sugar, sifted
Cake moistening punch
• 1/2 cup of water
• 1 tsp.of vanilla extract or the liquor you used above

Instructions

1. Combine the ground walnuts, flour, cornstarch, and baking powder (dry ingredients mixture)
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 extract, and set aside
8. Sprinkle the walnut mixture (dry ingredients mixture) over the yolk mixture and mix gently to incorporate.
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
19. In a medium bowl, combine butter, melted chocolate, vanilla extract, and 1 ½ cups confectioner sugar.
20. Beat until creamy.
21. Alternately add the coffee, liqueur, and the remaining 4 ½ cups of confectioner sugar.
22. Continue to beat until fluffy.
23. Set aside at room temp.
Coffee Cream Filling
24. Pour the heavy cream into a medium mixing bowl and whip until it begins the thicken (about 1.5 minutes). Gradually add the instant coffee grounds and the confectioner sugar.
25. Keep on beating until a soft and creamy frosting develops forming soft peaks. Usually the whole whipping time is about 2.5 minutes. Over-whipping will make the cream to break down and separate, becoming not usable at this point. So you have to prepare a new one.
Cake moistening punch
26. Mix the water with the flavoring and set aside for now.
Torte Assembly
27. Split each round cake disk in half diagonally, making 4 even disks.
28. Place one cake disk on a cake platter (with the uncut side (bottom side) down).
29. Using a pastry brush, gently brush the punch over the cut side of each cake disk.
30. Spread ¾ cup mocha frosting over the top.
31. Follow with a third of coffee cream.
32. Place second cake disk on top, and repeat with frosting and cream.
33. Repeat with third cake disk.
34. Place the last caked disk on top, and spread the remaining mocha frosting on top and sides of the torte.
35. Decorate with the chopped walnuts.
36. Refrigerate until ready to serve.

Notes