Polish Walnut Torte Recipes

HUNGARIAN WALNUT TORTE

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.

WALNUT TORTE

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.

POLISH CAKE RECIPE - PANI WALEWSKA

Steps:

• Preheat oven to 350F with the rack centered. Line a 10-inch round springform or baking pan with aluminum foil or parchment paper (for easier removal and cleanup) and set aside. Gather all the ingredients needed for the cake.

WALNUT MOCHA TORTE

Steps:

• Separate the eggs: Separate the eggs, into yolks and whites (see How to Separate Eggs ). Take care to make sure there are no pieces of shell or egg yolk in the whites, and that the bowl you are using to contain them is completely clean with no residue of fat. Any fat from yolks or oil will make it difficult to beat the egg whites.
• Prepare cake pans: Prepare two 9-inch cake pans. Line the pans with parchment paper or wax paper. Lightly butter the sides of the pans (not the paper).
• Preheat oven to 350°F (175°C)
• Mix ground walnuts and breadcrumbs: Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.

FLOURLESS WALNUT CAKE

Steps:

• Preheat the oven to 375°F
• Lightly butter and flour an 8-inch round cake pan.
• Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
• In a separate bowl, beat the egg whites until they hold stiff peaks.
• Fold one quarter of the whites into the egg-yolk mixture to lighten it.
• Add the ground walnuts, stirring until thoroughly blended.
• Carefully fold in the remaining egg whites to maintain a light texture.
• Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
• Cool on a rack before removing the cake from the pan.
• To serve, slice into wedges.
• If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
• WINE SUGGESTIONS:.
• Late Harvest Riesling or Sweet Orange Muscat wines.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

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 WITH COFFEE WHIPPED CREAM

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.

POLISH WALNUT TORTE

Steps:

• Grease bottoms of 2 round 8-inch layer cake pans, and line with circles of greased waxed paper. Sprinkle each pan with 2 teaspoons dry bread crumbs. Beat egg whites and salt until foamy; then beat in 1 /2 cup icing sugar, and beat until very stiff. Beat egg yolks until thick, and beat in 1/3 cup icing sugar. Remove beaters, and stir in rind, juice, sifted flour and walnuts. Fold into egg-white mixture. Spread in prepared pans. Bake at 350° F. 35â€"40 minutes. Immediately cut around the edges, and cake tops will settle more evenly during cooling. Invert on a dry towel or greased cake rack, and peel off waxed paper. When cold, put layers together with 1/2 the sweetened cream. Spread top and sides with Walnut Frosting, and swirl remaining cream on top. Sprinkle with drifts of chopped walnuts. Keep chilled until serving time.