Ukrainian Spring Cake Vesniany Torte Recipes

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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.

UKRAINIAN KYIVSKY TORTE



Ukrainian Kyivsky Torte image

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

3/4 lb ground walnuts or 3/4 lb hazelnuts (filberts, about 3 1/2 cups)
12 eggs, separated
3/4 cup granulated sugar
3 tablespoons fine breadcrumbs
1 1/2 cups extra strong coffee (rounded Tablespoons if using instant)
1 ounce unsweetened chocolate or 2 ounces semisweet chocolate
5 egg yolks
2 1/2 tablespoons flour
1 cup unsalted butter (room temperature)
1 cup sugar

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.

UKRAINIAN PRUNE TORTE



Ukrainian Prune Torte image

Great-Grandma used prunes and prune fillings in many goodies of her own creation. Prune torte is one of them. The filling is even more delicious when made with an equal quantity of dates and prunes.

Provided by Olga D

Categories     Desserts     Cakes     Torte Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

1 cup butter
1 cup confectioners' sugar, divided
1 egg
½ teaspoon almond extract
1 pinch salt
¾ cup blanched almonds
2 cups sifted all-purpose flour
16 ounces pitted prunes
1 cup water
1 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
  • Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
  • Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
  • To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
  • Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

Nutrition Facts : Calories 696.6 calories, Carbohydrate 102.7 g, Cholesterol 84.3 mg, Fat 31 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 15.4 g, Sodium 176.3 mg, Sugar 65.2 g

UKRAINIAN APPLE CAKE (YABLUCHNYK)



Ukrainian Apple Cake (Yabluchnyk) image

Here is a delicious cake which is easy to prepare. You can also use this pastry base with pitted cherries, plums, or sliced peaches.

Provided by Olga Drozd

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 40m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
¼ cup white sugar
¼ teaspoon salt
2 teaspoons baking powder
½ cup butter
1 egg, beaten
⅓ cup cream
4 large apple - peeled, cored and thinly sliced
2 tablespoons cold butter
½ cup brown sugar
2 tablespoons flour
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter an 8 inch square baking dish.
  • Sift together 1 1/2 cups of flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly. Stir together the egg with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples into the dish overlapping, in neat rows. Prepare streusel by mixing the brown sugar, 2 tablespoons flour, and cinnamon together in a small bowl. Cut in 2 tablespoons butter until the mixture is crumbly. Sprinkle over apples.
  • Bake in preheated oven until apples have softened, and topping has browned, about 25 minutes.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 36.5 g, Cholesterol 50 mg, Fat 12.7 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 188.5 mg, Sugar 20.5 g

UKRAINIAN SPRING CAKE VESNIANY TORTE



Ukrainian Spring Cake Vesniany Torte image

Make and share this Ukrainian Spring Cake Vesniany Torte recipe from Food.com.

Provided by Olha7397

Categories     European

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

sponge cake
3/4 cup all-purpose flour
1 teaspoon baking powder
6 large eggs, separated
1 cup sugar
3 large egg yolks
2 tablespoons unsalted butter
2 tablespoons cornstarch
1 1/2 cups half-and-half (half milk and half cream)
1/4 cup sugar
2 teaspoons vanilla
1/2 cup strawberry jam
2 pints fresh strawberries, washed and hulled
1 1/2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350°F.
  • Butter and flour two 9-inch round cake pans.
  • MAKE THE CAKE: Sift the flour with the baking powder and set aside.
  • In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
  • In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
  • Divide the batter evenly between the pans.
  • Bake for 30 minutes or until the centers spring bake when touched.
  • Cool in the pans on a wire rack (centres of the cakes may sink slightly).
  • TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
  • Cook, stirring, over medium heat until the mixture is smooth and thick.
  • Remove from the heat, cover, and COOL.
  • Stir in the vanilla.
  • TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
  • Place the bottom layer on a cake plate and spread with half the custard.
  • Top with the next layer.
  • Spread with the jam.
  • Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
  • Top with a third layer of cake.
  • Spread with the remaining custard.
  • Top with the remaining layer of cake.
  • No more than 1 hour before serving, make the topping.
  • Whip the cream and flavour with the confectioners' sugar and vanilla.
  • Pile whipped cream on top of the cake and garnish with the reserved berries.
  • Makes about 16 servings.

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