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.
COFFEE NUT TORTE
Cocoa and rum flavor the soft butter frosting that crowns this amazing three-layer cake.
Provided by Midwest Living
Categories Food
Time 1h30m
Number Of Ingredients 8
Steps:
- Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottoms of three 9 x1-1/2-inch round cake pans. Line pans with waxed paper; grease waxed paper. Set pans aside. In a medium bowl, stir together flour and baking powder; set aside.
- In a large mixing bowl, beat egg yolks, sugar and coffee with an electric mixer on low speed until combined. Beat on high speed about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
- Thoroughly wash beaters. In a very large mixing bowl, beat egg whites on medium speed until stiff peaks form (tips stand straight). Gradually fold batter into beaten egg whites until combined. Pour into prepared baking pans.
- Bake in a 350 degrees oven for 20 to 25 minutes or until cake tops spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks. Spread 1/2 cup Creamy Butter Frosting on each layer; stack layers. Frost sides of cake with remaining frosting. If you like, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days. Serves 12 to 14.
Nutrition Facts : Calories 655 calories, Carbohydrate 113 g, Cholesterol 137 mg, Fat 21 g, Protein 7 g, SaturatedFat 9 g, Sodium 183 mg, Sugar 95 g
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.
COFFEE WALNUT LAYER CAKE
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.
Provided by Nigella Lawson
Categories project, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
- Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
- For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
- Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram
PECAN TORTE
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
- Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
- Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.
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.
KONA COFFEE APPLE TORTE
Steps:
- Crust: In a mixing bowl cream the butter, brown sugar, flour, and ground coffee together. Process until mixture is evenly fine textured. Add the nuts. In a separate bowl, combine the vanilla and coffee liquids together, then add them to the nut mixture. Process only until mixed, do not overprocess. Turn mixture into 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides. Filling: Arrange apple slices around the edge of the crust-covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top. Preheat oven to 400 degrees F.
- Bake for 10 minutes, and then reduce the oven temperature to 350 F. Bake 15 minutes more, until the apple begins to bubble. Place puddle of sauce in plate and set torte slice on top of sauce and serve.
- Combine sauce ingredients in a microwave-safe bowl and microwave for 3 minutes. Stir until smooth and chill.
THREE-NUT TORTE
Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
- In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
- Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
- Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
- Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
- Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.
COFFEE-TOFFEE CRUNCH TORTE
Steps:
- For crust:
- Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
- Bake crust until golden, about 12 minutes. Freeze crust.
- For ganache:
- Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
- For mousse:
- Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
- Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
- Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)
COFFEE NUT TORTE
Make and share this Coffee Nut Torte recipe from Food.com.
Provided by GoldsmithLissa
Categories Breakfast
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottoms of three 9 x1-1/2-inch round cake pans. Line pans with waxed paper; grease waxed paper. Set pans aside. In a medium bowl, stir together flour and baking powder; set aside.
- In a large mixing bowl, beat egg yolks, sugar and coffee with an electric mixer on low speed until combined. Beat on high speed about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
- Thoroughly wash beaters. In a very large mixing bowl, beat egg whites on medium speed until stiff peaks form (tips stand straight). Gradually fold batter into beaten egg whites until combined. Pour into prepared baking pans.
- Bake for 20 to 25 minutes or until cake tops spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks.
- Meanwhile, make frosting: In a small saucepan, whisk milk into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. If you like, stir in rum. Cover surface with plastic wrap. Cool to room temperature (do not stir).
- In a large mixing bowl, beat butter for 30 seconds. Add 2 cups powdered sugar; unsweetened cocoa powder, if you like; and vanilla. Beat with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, half at a time, beating on low speed after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency.
- Spread 1/2 cup frosting on each layer; stack layers. Frost sides of cake with remaining frosting. If you like, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days.
Nutrition Facts : Calories 639.5, Fat 19, SaturatedFat 8.8, Cholesterol 137.7, Sodium 214, Carbohydrate 112.9, Fiber 1, Sugar 94, Protein 6.8
CARAMEL COFFEE NUT TORTE
From Brook Lodge in Michigan. This lodge was owned by the Upjohn Company. A recipe packet was given as a gift to guests who stayed at there. I looked up the lodge on the Internet (beautiful) and it is now open to the public. I got this at a yard sale! This recipe keeps well and may be frozen. The sauce keeps well under refrigeration and is nice on sundaes and parfaits too.
Provided by Oolala
Categories Dessert
Time 1h
Yield 1 pie/torte, 8 serving(s)
Number Of Ingredients 9
Steps:
- torte:
- Beat the egg whites until stiff but still moist. Beat the egg yolks until thick and lemon colored; fold into whites.
- Combine sugar, graham cracker crumbs, nuts and salt and fold in gradually (do not beat) in the combined eggs like angel food cake.
- Pour into well greased and floured 9" pie pan.
- Bake in a preheated oven at 325 degrees for 35-40 minutes.
- Cool in pan and cut into wedges. Top with ice cream and the caramel coffee sauce.
- caramel coffee sauce:.
- Put sugar in heavy saucepan; place over medium flame and stir constantly until sugar melts and becomes a golden brown liquid (about 8 minutes).
- Add coffee slowly stirring well as it steams and bubbles.
- Boil 5 minutes until syrup is smooth.
- Remove from heat; cool 2-3 minutes; gradually add evaporated milk and salt beating vigorously.
Nutrition Facts : Calories 375.9, Fat 10.1, SaturatedFat 2, Cholesterol 72, Sodium 317.2, Carbohydrate 68.5, Fiber 1.4, Sugar 60.1, Protein 5.9
MOCHA NUT TORTE
My husband doesn't like chocolate cake, but this spectacular three-layer torte is a favorite of his. I've been using this recipe for special occasions such as birthdays for many years. -Megan Shepherdson, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.
Nutrition Facts : Calories 479 calories, Fat 26g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 284mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.
More about "coffee nut torte recipes"
CAKE BREAK: COFFEE WALNUT TORTE - THE HUNGARY …
From thehungarybuddha.com
GERMAN HAZELNUT TORTE RECIPE MADE JUST LIKE OMA
From quick-german-recipes.com
COFFEE GLAZED NUTS – APRON FREE COOKING
From apronfreecooking.com
HUNGARIAN WALNUT TORTE (DIOS TORTA) RECIPE - THE …
From thespruceeats.com
WALNUT TORTE WITH COFFEE WHIPPED CREAM RECIPE | BON …
From bonappetit.com
MOCHA NUT TORTE - SIDE DISH RECIPES - FOODDIEZ.COM
From fooddiez.com
NUTS.COM
From nuts.com
TOFFEE NUT LATTE RECIPE - SAVVY SAVING COUPLE
From savvysavingcouple.net
COFFEE TORTE RECIPES STOCK VIDEOS AND ROYALTY-FREE FOOTAGE - ISTOCK
From istockphoto.com
NUT AND COFFEE CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
MUST-TRY NUT RECIPES | MIDWEST LIVING
From midwestliving.com
COFFEE & NUT DOBOZTORTE RECIPE FROM BAKING BY MARGARET FULTON
From cooked.com
MOCHA NUT TORTE (COFFEE NUT CAKE) | NANO'S RECIPES
From pinterest.ca
COFFEE-NUT TORTE - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
COFFEE AND NUT DOBOSTORTE RECIPE FROM ENCYCLOPEDIA OF FOOD AND …
From cooked.com
COFFEE-NUT TORTE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
WORLD BEST COFFEE RECIPES: COFFEE NUT TORTE
From worldbestcoffeerecipes.blogspot.com
COFFEE NUT TORTE | RECIPE | ULTIMATE CAKE RECIPE, CAKE RECIPES, …
From pinterest.com
COFFEE TORTE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
COFFEE AND NUT DOBOSTORTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COFFEE TORTE RECIPES PICTURES, IMAGES AND STOCK PHOTOS
From istockphoto.com
MOCHA NUT TORTE (COFFEE NUT CAKE) | NANO'S RECIPES
From nanosrecipes.com
COFFEE TORTE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE NUT TORTE | COFFEE WITH US 3
From coffeewithus3.com
COFFEE NUT TORTE | CHOCOLATE PIE RECIPES, COFFEE TORTE, CHOCOLATE ...
From pinterest.com
MY FAVORITE PASSOVER FLOURLESS PECAN TORTE — REAL BAKING WITH ROSE
From realbakingwithrose.com
WALNUT CAKE WITH COFFEE FROSTING - LET THE BAKING BEGIN!
From letthebakingbegin.com
COFFEE NUT TORTE | ULTIMATE CAKE RECIPE, CHOCOLATE PUMPKIN CAKE, …
From pinterest.co.uk
TORTE RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love