Walnut Torte
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups ground walnuts
- ¾cup sugar
- 7egg whites
- 3egg yolks
- 3tablespoons strong coffee
- ½cup sugar, plus 1 tablespoon
- ½cup chopped walnuts
- Confectioners' sugar
For the Filling
Nutritional analysis per serving (10 servings)
297 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 12 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 7 grams protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
- Step 3
Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
- Step 4
Sprinkle top with confectioners' sugar.
Private Notes
Comments
Hi! Has anyone tried making and freezing this? (Prepping for a gluten free party). Thanks
It froze well! Came out delicious. The egg yolk and coffee topping is fun to make — when it becomes creamy and light it is beautiful. I haven’t made a recipe like this before and really enjoyed it. Great cake.
I was able to fit the batter just fine in only two 9” tins. But very hard to gauge filling cook time without a temp control to avoid boiling. I had to stop cooking it probably before it was fully thick enough and ended up drizzling the thick syrup on the layers.
Delicious. It does take some patience to stiffen egg whites and thickening the coffee filling. I lightly toasted the nuts. I tried a double boiler for the filling but it wasn’t quite hot enough. It’s very easy to boil so constant stirring and temperature control is a must. I used 9 eggs and doubled the filling recipe. Experience in folding oily ground nuts into egg whites convinced me to add two and I never have enough filling. This allowed enough and to spread on top of the cake. Amazing cake!
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