Walnut Torte With Coffee Whipped Cream Recipes

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AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM



Austrian Walnut Torte With Coffee Whipped Cream image

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

8 large eggs, separated
3/4 cup sugar, plus
2 tablespoons sugar
1 1/2 cups walnuts
2 tablespoons fresh fine breadcrumbs
1 1/2 tablespoons strong brewed coffee
1 1/2 tablespoons rum
1 cup heavy cream, well chilled
1 tablespoon instant espresso
1/2 cup confectioners' sugar, plus
1 tablespoon confectioners' sugar
butter
flour
12 walnut halves, toasted

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.

RASPBERRY WALNUT TORTE



Raspberry Walnut Torte image

A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.

Provided by Tom Parker

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 ¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup ground walnuts
1 ½ cups heavy cream
1 ½ cups white sugar
3 eggs
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy cream
1 (12 ounce) jar raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
  • In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
  • Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
  • To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 58.9 g, Cholesterol 96.2 mg, Fat 21.6 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 204 mg, Sugar 44.3 g

HUNGARIAN WALNUT TORTE



Hungarian Walnut Torte image

"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

6 large eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
5 tablespoons water
1/2 cup ground walnuts
FILLING:
1-1/4 cups whole milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 teaspoon vanilla extract
White and dark chocolate curls, optional

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.

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