WALNUT TORTE WITH COFFEE WHIPPED CREAM
Categories Coffee Nut Dessert Bake Walnut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
- Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
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.
HUNGARIAN WALNUT TORTE
"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking 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 to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE-WALNUT TORTE
Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 16
Number Of Ingredients 20
Steps:
- Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
- Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
- In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
- Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 50 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg
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 TWEED TORTE
Categories Cake Food Processor Chocolate Egg Nut Dessert Bake Passover Orange Walnut Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Insert bottom of springform pan upside down (so that turned-up edge faces down for easier removal of cake).
- Pulse walnuts with 3 tablespoons matzo cake meal in a food processor until nuts are finely chopped (be careful not to pulse to a paste). Add remaining 5 tablespoons matzo cake meal and pulse until mixture resembles a grainy flour.
- Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium-high speed until they form soft peaks. Add 2/3 cup sugar a little at a time, beating until whites just hold stiff peaks.
- Beat together yolks and remaining 2/3 cup sugar with 1/2 teaspoon salt in a large bowl at medium-high speed until thick and pale, about 3 minutes in a standing mixer or about 5 minutes with a handheld. Fold in nut flour, then zest, juice, and vanilla. Fold grated chocolate into batter gently but thoroughly. Fold in one third of whites to lighten batter, then fold in remaining whites gently but thoroughly.
- Pour batter into ungreased springform pan, smoothing top, and bake until a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes, then run a thin sharp knife between cake and side of pan. Remove side of pan and cool cake completely. Invert cake onto rack and run knife between cake and bottom of pan to remove bottom, then flip onto a plate.
CHOCOLATE WALNUT TORTE WITH RICH GANACHE
Found these recipes in an AARP magazine, thought I might share them with everyone here. These scrumptious chocolate desserts are cooked in empty soup cans - just be sure to wash them thoroughly before using. You will need 3 cans.
Provided by Chabear01
Categories Dessert
Time 2h15m
Yield 3 tortes, 3 serving(s)
Number Of Ingredients 12
Steps:
- Tortes:.
- Place a rack in the center of the over and preheat to 375 degrees. Lightly grease the insides of 3 soup cans. Place the cans on a piece of parchment paper and trace the circumference of each. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
- Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
- Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
- Place the butter and sugar in a medium mixing bowl and beat until cramy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, about 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
- Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
- Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
- When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks.
- Ganache:.
- Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
- Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted.
- Allow the ganache to cool slightly, then pour about 3 tablespoons of lukewarm ganache over each cake, using a spatual to smooth the icing all over.
- Let the Cakes stand until the ganache is firm, about 1 hour. The Tortes will keep, covered, in the refrigerator for 2 to 3 days.
Nutrition Facts : Calories 9372, Fat 495.7, SaturatedFat 288.8, Cholesterol 263.4, Sodium 167.4, Carbohydrate 1152, Fiber 118.5, Sugar 922.5, Protein 86
WALNUT AND COFFEE TART WITH COFFEE CREAM
Categories Coffee Milk/Cream Egg Nut Dessert Bake Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- For crust:
- Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal. Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough. Gather into ball; flatten into disk. Wrap dough and chill until firm, at least 30 minutes.
- Preheat oven to 400°F. Roll dough out on lightly floured surface to 12-inch- diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Fit dough into pan and trim edges. Freeze until firm, about 20 minutes. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven temperature.
- For filling:
- Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes. Cool. Reduce oven temperature to 350°F.
- Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover loosely and let stand at room temperature.)
- For cream:
- Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form. Add coffee mixture and continue beating until stiff peaks form.
- Serve tart with whipped cream.
RASPBERRY WALNUT TORTE
This is good during the winter, to bring memories of summertime berry harvests. Sauce recipe follows in directions.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine 1 cup flour, confectioners' sugar and butter; blend well.
- Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
- Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
- Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
- Bake at 350F for 30-35 minutes until golden brown.
- Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
- TO MAKE SAUCE:.
- Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.
Nutrition Facts : Calories 370.5, Fat 17.9, SaturatedFat 7.5, Cholesterol 68.5, Sodium 256.4, Carbohydrate 49.7, Fiber 2.5, Sugar 33.8, Protein 5
QUICK DOBOS TORTE WITH COFFEE CREAM
My mother used to make the most delicious Hungarian "Dobos torte" which took so much time to bake, layer by layer. I make my own version with frozen pound cake which saves so much time and all Dobos torte lovers love it just the same.
Provided by Secret Ingredient is Love
Categories Tortes
Time 4h40m
Yield 16
Number Of Ingredients 8
Steps:
- Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.
- Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.
- When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.
- Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.
- Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.
- Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.
Nutrition Facts : Calories 394.7 calories, Carbohydrate 43.9 g, Cholesterol 123.3 mg, Fat 22.8 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 15.1 g, Sodium 170 mg, Sugar 32.8 g
WALNUT TORTE WITH COFFEE WHIPPED CREAM
This flourless torte is made with a minimum of ingredients - nothing more than walnuts, eggs, and sugar - then generously coated with coffee-flavored whipped cream. From Bon Appetit, October 2005.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Using coarse grating disc (with large holes), grate walnuts in processor.
- Remove grating disc, leaving walnuts in processor bowl.
- Fit processor with metal blade.
- Using on/off turns, grind walnuts until finely ground but not pasty. (To prevent the walnuts from becoming pasty, first use the coarse grating disc of the processor to grate the walnuts, then replace it with the metal blade. Using on/off turns, continue to grind the walnuts until they are finely ground).
- Set aside 2 tablespoons ground walnuts for garnish.
- Butter bottom (not sides) of 9-inch-diameter springform pan.
- Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes.
- Gradually add 1/2 cup sugar, beating until well blended.
- Stir remaining ground walnuts into yolk mixture.
- Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry.
- Fold whites into nut mixture in 2 additions.
- Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool 5 minutes.
- Run knife between cake and pan sides to loosen; remove pan sides.
- Cool cake completely on rack (cake will fall in center).
- (Cake can be prepared 1 day ahead. Cover and store at room temperature.).
- Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form.
- Spread coffee whipped cream onto top of cake.
- Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake.
- Cut cake into wedges.
Nutrition Facts : Calories 336.1, Fat 27, SaturatedFat 9.1, Cholesterol 148.2, Sodium 47.3, Carbohydrate 19.4, Fiber 1.3, Sugar 16.2, Protein 6.8
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