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Ukrainian Festive Walnut Torte – Recipe

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 it as well.

Ukrainian Walnut Torte - serving piece

A delicious serving of this decadent Ukrainian Walnut Torte.

Ukrainian Festive Walnut Torte – Recipe

Ukrainian Festive Walnut Torte – Recipe


  • 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
  • 1 ½ tsp. vanilla extract
  • ¾ cup butter, softened
  • 6 oz. unsweetened chocolate, melted (I use Baker's brand)
  • 6 cups confectioner sugar, sifted
  • ¾ cup strongly brewed coffee
  • 1 ½ Tbs. coffee liqueur (optional
  • Coffee Cream Filling
  • 2 cups heavy cream
  • 2 tsp. instant-coffee granules
  • ¼ cup confectioner sugar, sifted


  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.
  19. Mocha Frosting
  20. In a medium bowl, combine butter, chocolate, vanilla, and 1 ½ cups confectioner sugar.
  21. Beat until creamy.
  22. Alternately add the coffee, liqueur, and the remaining 4 ½ cups of confectioner sugar.
  23. Continue to beat until fluffy.
  24. Set aside.
  25. Coffee Cream Filling
  26. In a medium bowl, combine heavy cream, instant coffee, and ¼ cup of confectioner sugar.
  27. Beat to soft peaks.
  28. Torte Assembly
  29. Split each round of torte in half diagonally, making 4 even disks.
  30. Place one cake disk on a cake platter (with the uncut bottom down).
  31. Spread ¾ cup mocha frosting over the top.
  32. Follow with a third of coffee cream.
  33. Place second cake disk on top, and repeat with frosting and cream.
  34. Repeat with third cake disk.
  35. Place the last caked disk on top, and spread the remaining mocha frosting on top and sides of the torte.
  36. Decorate with the chopped walnuts.
  37. Refrigerate until ready to serve.

40 thoughts on “Ukrainian Festive Walnut Torte – Recipe”

  1. busymom says:

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

  2. Suburban Grandma says:

    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 says:

    This looks DIVINE!!!!

  4. Suburban Grandma says:

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

  5. Diana says:

    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 says:

    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 says:


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

    Sorry but all our nuts are in metric quantities,


  8. Suburban Grandma says:

    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 says:

    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 says:

    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 says:

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

  12. Suburban Grandma says:

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

  13. Natalie says:

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

  14. Suburban Grandma says:

    There will be more…..

  15. Lisa says:

    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 says:

    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 says:

    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 says:

    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 says:

    Why is cornstrach added?

  20. Suburban Grandma says:

    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 says:

    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 says:

    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 says:

    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 says:

    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.

  25. Beata says:

    What are the dimensions of the round pan?

  26. Suburban Grandma says:

    I use regular round cake pans which are 8 inches in diameter at the bottom, and 1.5 inches deep.
    Good luck with this delicious cake baking.

  27. Larisa says:

    I have been searching for this recipe for years. My mother was an expert Torte maker even taught a class in church. But her recipes were not documented and we lost her too soon. Thank you for posting this recipe, I cant wait to try it.

  28. Suburban Grandma says:

    So sorry to hear about your mom’s passing…it’s never the right time…but she left you with wonderful memories.
    I am glad you stopped by my site and found a recipe you were searching for. Sounds like you inherited your mom’s love and talent of baking. Enjoy.

  29. Chris Ulan says:

    I am looking for a poppy seed and walnut torte recipe. I have misplaced mine but it surely is much like this one. Your recipe uses twice the eggs… and of course, has no ground poppy seeds but twice the amount of nuts. My recipe also used about 3 T. ground bread crumbs, just like someone commented on above. No cornstarch nor baking powder nor flour either but I won’t hesitate to add them should I decided to venture in that direction. I know that I also have baked the cake in a tube pan and split it for a real buttercream filling (sugar syrup 1/2 cup beaten into2 egg yolks with 1/2 cup of butter) and also used 2 pans as you do. I am happy to find your recipe as it is taking me in the right direction. I can’t find any real poppy seed torte recipe online. All are just regular cakes… called “tortes”.

  30. Suburban Grandma says:

    I am not sure I totally understand what type of a recipe you are looking for. Walnut Torte with Poppy Seed in it?
    Or are you looking for Walnut Torte, and also for Poppy Seed Torte? My Poppy Seed recipe is for a cake, since it does not have any layers of filling.

    I will check out some European recipes for Poppy Seed torte…and if I find one I like I will try it and post it at some point.
    Thank you for visiting my blog and leaving a very informative comment.

  31. Stephanie says:

    This dessert seems to have many amazing reviews. Alright, I want an honest answer. Since this recipe calls for more sugar than flour, this has got to be terribly sweet. Part of my family is German, and I know most European desserts are not half as sweet as they are in America, but they are richer. So is this rediculously sweet? Has anyone tried it with less sugar or a sugar substitute like agave, honey, coconut sugar, or stevia?

  32. Suburban Grandma says:

    This cake is not very sweet at all. I you want it even less sweet than the original recipe, you can control the amount of icing you use for the layers, and on top.

  33. nancy says:

    I used the 8″ pans and was not able to get all of the batter in them. I now have 8 minutes left to go, and the batter is way up over the edge of the pan; is this normal?

  34. Suburban Grandma says:

    I am not sure why the batter would not fit into the 2 pans….I also used the 8 inch pans….
    You should put enough batter into each pan to fill it no more then 1/2 inch from the top of the pan, to give it space for rising during baking.
    Hopefully it turned out great, without spilling over. I always shave off (cut them off with a bread knife…diagonally)the rounded top of each cake, so all the cake discs have even tops and bottoms, to make it easier for assembling.
    Please share a picture and comment about the finished products.

  35. Katie says:

    I am making this today… can’t wait.. it was between this and a walnut coffe layer cake..
    I’m not. Huge cake fan so this should be right up my ally.
    I am just contemplating to use dark semi or milk for the frosting. I’m always scared of unsweetened chocolate lol

  36. Suburban Grandma says:

    I am surprised you are not making a tart or cupcakes…rather than this cake, if you are not a big fan of cakes…
    The reason the unsweetened chocolate is used in this recipe is that this cake is not very sweet, and using 6 cups of powdered sugar in addition to sweetened chocolate, it would be quite sweet. I don’t see any problem with using any chocolate you like, as long as you like the outcome. Have fun, and thanks for the comments. Please let us know how it turned out for you with your chocolate preference. Thanks.

  37. Colleen Devlin says:

    What brand of unsweetened chocolate is used? Is it dark chocolate, or?…

  38. Suburban Grandma says:

    I use Baker’s brand of unsweetened chocolate…here is the link……

  39. Irene says:

    How many people does the forte serve

  40. Suburban Grandma says:

    Just the same as any round cake you make, depends on how many sliced you cut up into. Since this is a very rich torte, you want your sliced on a thinner side….hence divide the cake into as many pieces as you wish.

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