POLISH CAKE RECIPE - PANI WALEWSKA
This Polish Cake is a combination of soft shortbread cake layers, tart jam, crunchy meringue, roasted walnuts and sandwiched with buttercream custard.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 1h30m
Number Of Ingredients 27
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.
Nutrition Facts : Calories 461 kcal, Carbohydrate 55 g, Protein 7 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 176 mg, Sodium 347 mg, Sugar 34 g, ServingSize 1 serving
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.
POLISH WALNUT TORTE
Provided by chef.pierre
Number Of Ingredients 0
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.
Nutrition Facts :
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 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.
WALNUT TORTE
Provided by Roland Foster Miller
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
- Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
- Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
- Sprinkle top with confectioners' sugar.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 28 grams
TORTE COUNTESS KRASINSKA ( POLISH DESSERT )
This won Best of Show in ethnic foods at the 1990 State Fair of Texas. I'm not really sure what it has to do with Countess Krasinska or what makes it a Polish dessert but a cook in Carrolton, Texas apparently knows something I don't. It appealed to me for an entirely different reason; a chance to use a gadget I picked up, new in the box, at a garage sale. The instructions on said gadget are German but the pictures tell me that this 9" round plastic disk with equally spaced teeth is for punching holes in cake tops. Pretty neat, huh?
Provided by SusieQusie
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF. Grease & flour a 9 inch springform pan.
- Cream butter, shortening & 1 cup sugar until light and fluffy. Add eggs & beat well.
- Stir sour cream & water together.
- Sift dry ingredients together & add to butter mixture alternately with sour cream/water dilution, beating well after each addition.
- Stir in dates, nuts & orange peel.
- Pour into prepared pan & bake for 1 hour. Cool 15 minutes.
- While cake is cooling, simmer orange juice with 1 cup sugar until sugar dissolves.
- Remove cake from pan & place on a round serving plate.
- Pierce cake top all over with a handy gadget like mine or use a cake tester or toothpick.
- Pour orange syrup all over the top of the cake, artfully dripping it down sides.
- Serve with unsweetened whipped cream dolloped in the center & piped around edges.
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.
HUNGARIAN CHOCOLATE-WALNUT TORTE
Provided by Jayne Cohen
Categories Mixer Chocolate Dessert Passover Valentine's Day Walnut Kosher Kosher for Passover Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 10 servings
Number Of Ingredients 10
Steps:
- Have all ingredients at room temperature.
- Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
- Preheat the oven to 350°F.
- In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
- In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
- Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
- Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
- If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
- Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
- The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
- Passover Confectioners Sugar:
- In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
- Chocolate Icing:
- Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.
UKRAINIAN KYIVSKY TORTE
Most tortes are compact and flat as compared to the modern high and fluffy cakes. Eggs add lightness to them and, in place of flour, ground nuts or bread crumbs are used as a thickening. Most of the Ukrainian tortes are rich, and the richer the better, since no one is calorie-conscious in Ukraine. The Kyivsky torte consists of layers of sponge cake containing ground hazelnuts or walnuts separated by buttercream filling.
Provided by Olha7397
Categories European
Time 1h5m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
- Beat until lemon colored, light and fluffy.
- Fold in the bread crumbs and the nuts.
- Beat the 12 egg whites until stiff.
- Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
- Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
- Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
- Bake in a 325 F.
- oven for about 30--35 minutes.
- Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
- Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
- Fill and frost the cake with the filling.
- If you wish more layers cut each cake in half and fill so that you will have 4 layers.
- FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
- In a separate bowl-- Beat the 5 egg yolks until light and set aside.
- Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
- Add the flour mixture to the whipped egg yolks and mix well.
- Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
- When mixture has thickened set it aside to COOL.
- Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.
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