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.
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 WALNUT-ALMOND TORTE
Make and share this Ukrainian Walnut-Almond Torte recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture.
- Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
- Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
- Remove from the pans and place on a cake rack.
- FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
- Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.
- FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.
- Remove it from the heat and cool.
- Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
- Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
- Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.
Nutrition Facts : Calories 482.2, Fat 30.3, SaturatedFat 8.3, Cholesterol 247.8, Sodium 192.3, Carbohydrate 44, Fiber 2.3, Sugar 37.3, Protein 12
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.
UKRAINIAN PRUNE TORTE
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
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
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