Best Walnut Torte From Aosta Recipes

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WALNUT BLITZ TORTE



Walnut Blitz Torte image

This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.-Suzan Stacey, Parsonsfield, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 18

2 tablespoons sugar
4-1/2 teaspoons cornstarch
1 egg yolk
1 cup milk
1 teaspoon vanilla extract
CAKE BATTER:
1/2 cup butter, softened
1/2 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons milk
MERINGUE:
5 egg whites
1 cup sugar
2 cups chopped walnuts, divided

Steps:

  • In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate., Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside., In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts. , Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack)., Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving.

Nutrition Facts :

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM



Austrian Walnut Torte With Coffee Whipped Cream image

This lovely dessert would have been the featured pastry at "Jause" --a lovely old German/Austrian custom of pausing in the afternoon for cake and coffee and conversation. Prep time does not include time for cooling the torte layers.

Provided by Chef Kate

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

8 large eggs, separated
3/4 cup sugar, plus
2 tablespoons sugar
1 1/2 cups walnuts
2 tablespoons fresh fine breadcrumbs
1 1/2 tablespoons strong brewed coffee
1 1/2 tablespoons rum
1 cup heavy cream, well chilled
1 tablespoon instant espresso
1/2 cup confectioners' sugar, plus
1 tablespoon confectioners' sugar
butter
flour
12 walnut halves, toasted

Steps:

  • Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
  • Dust the pans with flour and shake out any excess.
  • Preheat oven to 350°F.
  • In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
  • In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
  • Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
  • In another bowl, with clean beaters, beat the egg white just to stiff peaks.
  • Gently and gradually fold the whites into the yolk mixture.
  • Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
  • Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
  • Cool in pans on racks for ten minutes.
  • Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
  • Remove and discard parchment paper and allow layers to cool completely.
  • Make the Coffee Whipped Cream:.
  • In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
  • Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
  • This will provide enough whipped cream to fill the two layers and to garnish the top.
  • You can place the cream for the top in a pastry bag and decorate the top with rosettes.
  • Garnish with the toasted walnut halves.

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.

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