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.
DOUBLE NUT TORTE
Steps:
- Place nuts in a food processor and grind until finely ground.
- In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
- In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
- Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
- To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
- Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
- TIP: PAN ROASTING ALMONDS
- Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.
SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BüNDNER NUSSTORTE)
This caramelly rich pie with walnuts is a typical Swiss speciality of the region of Graubünden in Switzerland.
Provided by Artandkitchen
Categories Pie
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
- With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
- Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
- Add the nuts and the cream and stir the walnuts until well coated.
- Remove the saucepan from the heat and. Set aside to cool.
- Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are basing it on convection oven).
- Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
- Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
- Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
- Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
NUSSTORTE (NUT CAKE)
This recipe is a more simplified version of the swiss nut cakes (Engadiner Nusstorte). Because of the whipped cream frosting, this cake will not keep for very long.
Provided by Member 610488
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, gradually adding the sugar, and continue beating until light and fluffy. Mix in the nuts and flour only until blended, then fold in the cooled, melted butter.
- Turn into a greased and floured 9-inch springform pan and bake in a 325 degrees F oven for 40 to 60 minutes, or until cake tests done. Cool cake for about 15 minutes, then remove from the pan and cool on a rack.
- While cake is cooling, stir all of the filling ingredients together over medium heat until smooth, and let the mixture come to a boil. Cool.
- When the cake is cold, split it in half and fill with filling mixture. Replace top layer.
- Whip cream until very thick, and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.
Nutrition Facts : Calories 510.2, Fat 37.3, SaturatedFat 14, Cholesterol 158.5, Sodium 88.6, Carbohydrate 37.3, Fiber 1.9, Sugar 27.1, Protein 8.8
SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BÜNDNER NUSSTORTE)
Steps:
- Put all the ingredients for the pastry in a food processor and pulse until homogeneous. With the dough prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes. Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time. Add the nuts and the cream until and stir the walnuts until well coated. Remove the saucepan from the heat and. Set aside to cool. Preheat the oven to 180°C (355 F)Grease a 30 cm tin. (I used a 28" springform pan) Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin. Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling. Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork. Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
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BüNDNER NUSSTORTE (SWISS WALNUT CAKE) | RECIPE
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- Mix flour, sugar, and salt in a bowl. Add cold, cubed butter and work it in with your hands to a crumbly dough. Add the egg and mix well to combine. Wrap in plastic and let chill for approx. 1 hr.
- On a floured work surface, divide the chilled dough into thirds. Roll out two pieces to circles that fit your springform. These will be the top and bottom crusts. Transfer one dough round into the bottom of the greased springform and press, then prick the bottom all over with a fork. Form the remaining dough into a roll, cut into three pieces, and roll flat—this will be the edge of the cake. Press into the side of the form to form a seal with the bottom crust. Chill the dough in the form (and the top crust) for approx. 1 hr.
- Preheat an oven to 200°C/400°F. Coarsely chop the walnuts for the filling. Caramelize sugar in a small pot, then add heavy cream and let cook until thickened into a caramel sauce. Add walnuts and honey and stir to combine. Let cool.
- Distribute the cooled filling into the chilled, crust-lined springform. Fold down the edges of the crust over the filling and lightly brush with water. Place the last piece of dough over the top and press the edge with a fork to seal, then pierce the top several times to allow steam to escape. Transfer to a preheated oven and bake at 200°C/400°F for approx. 25 – 30 mins. Allow to cool completely before slicing, approx. 2 hrs. Enjoy!
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