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- 1 cup plus 6 tablespoons walnuts (about 5 ounces)
- 1 cup chilled heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream
- 3/4 teaspoon vanilla extract
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). DO AHEAD 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.
- 3 eggs
- 175g softened butter
- 175g light muscovado sugar
- 175g self-raising flour
- 100g (4oz) ground walnuts
- 15ml (1tbsp) milk
- 300ml (1/2 pt) black coffee
- 75g (3oz) caster sugar
Preheat the oven to 180°C/350°F/gas 4.
Place 175g (6oz) each softened butter, light muscovado sugar and self-raising flour in a bowl with 5ml (1tsp) baking powder, 3 large eggs and 15ml (1tbsp) Camp coffee and chicory essence.
Beat with an electric whisk until thoroughly combined then fold in 100g (4oz) ground walnuts and 15ml (1tbsp) milk. Spoon into a greased and base-lined 23cm (9in) round cake tin and level the surface.
Bake for 35-45 mins until risen and firm to the touch.
While the cake is baking, simmer 300ml (1/2pt) black coffee in a pan with 75g (3oz) caster sugar for 10 mins. Cool slightly.
Remove the cake from the oven and use a fine skewer to pierce lots of holes in it. Spoon over two-thirds of the syrup and leave the cake in the tin to cool completely.
Serve the cake in slices with a spoonful of whipped cream and the rest of the coffee syrup.
1. Gerbeaud Cake (Traditional Hungarian Cake with Walnut and Almond Jam Filling)
Gerbeaud cake is a rich and moist cake with thick layers of jam and walnut filling and a dark melted chocolate frosting.
The cake layers are actually made of shortcrust pastry, which is wonderfully crispy and crumbly.
This phenomenal dessert was invented in the 18th century by a Swiss-born Hungarian confectioner named Emil Gerbaud.
The brilliant man is also to thank for several other popular Hungarian desserts, such as onyakos meggy (cognac sour cherry) and csokoládé drazsé (chocolate dragees).
It sounds complicated, but it&rsquos very easy to make. The recipe makes a huge batch, but trust me, it won&rsquot last long.
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup ground walnuts
- 1 ½ cups heavy cream
- 1 ½ cups white sugar
- 3 eggs
- 3 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 1 (12 ounce) jar raspberry preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate spread with 1/2 cup frosting. Top with second layer spread with 1/2 cup preserves. Top with 3rd layer spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
- Mocha Topping:
- 6 eggs
- 1 cup (200 g) white granulated sugar (divided into 3/4 cup and 1/4 cup)
- 1 cup (120 g) finely ground walnuts (from about 1 1/3 cup of shelled walnuts)
- 1/2 cup (55 g) fine dry bread crumbs (plain, unseasoned)
- 1/2 cup (100 g) white granulated sugar
- 2 Tbsp corn starch
- 1 cup (8 fluid ounces, 236 ml) strong coffee (I use decaf, with twice the amount of coffee for the liquid as I would usually use to drink)
- 1 ounce (30 g) of chocolate chips (a little less than 1/4 of a cup)
- 1 Tbsp butter
- 2 teaspoons vanilla extract
- 1 cup (8 fluid ounces, 236 ml) heavy whipping cream
This German Blitz Torte recipe is one cake that I made when I was still quite young and wanted to impress my friends. Nothing quite like showing off with a cake that looks so difficult, tastes so good, and at the same time, so easy to make.
However, I have to admit, showing off is not good. It leads to embarrassing situations. When I was eleven and staying at my Aunt's who lived on the other side of the Ontario, I figured I would show her what a great baker I was. I had this Blitz Torte recipe memorized.
So I started out. What I didn't know, though, was that there were certain rules on how to make meringue. At home I never had any problems. I always used a clean bowl and clean beaters when making this meringue recipe because my Mutti had more than one set.
At my Aunt's, I needed to reuse the beaters I had just used to make the batter. I quickly rinsed them and started to use them. My Aunt tried to tell me that I needed to really clean the beaters to make sure there was no grease of any kind on them. I told her it didn't matter. OH, how I wish I would have listened to her!
Of course, the egg whites wouldn't beat up with the contamination of the batter in them. I needed to start the meringue over with 4 new egg whites in a very clean bowl with very clean beaters. I learned my lesson on PRIDE that day!
Also, I learned to make the Meringue first and then put in the fridge. Then make the batter. No chance of contamination!
Above is my Muti's Blitz Torte recipe that has the custard filling. It's what I grew up with and is delicious. A bit more work the just using the whipping cream. You choose which you like!
Recipe and Tips: Hungarian Walnut Torte
This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream. The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are leavened only by beaten eggs. Make this for a special celebration, or whenever you’re feeling especially festive. Because the cake contains fresh bread crumbs, substitute matzoh meal during Passover.
The walnuts for this cake must be finely ground. The preferred way of grinding the nuts is with a manual nut grinder clamped to the side of the table. When ground this way, the nuts are fluffy and powdery and mix into the batter easily. If you have a hand-held Mouli grater, it will do a fine job of grinding the nuts. When grinding walnuts with a food processor, you have to be careful that the nuts don’t take on a pasty texture. To prevent that from happening, process the nuts in batches with the fresh bread crumbs. Walnuts must be ground at room temperature. Except for storage, do not refrigerate or freeze the nuts.
Walnut Torte with Coffee Whipped Cream - Recipes
While the ingredients for this torte look a little odd (particularly the Jatz biscuits!) the end result is absolutely delicious – the torte is crisp on the outside and chewy on the inside with a subtle coffee flavour. It’s a firm family favourite that always disappears far too quickly.
Ingredients (serves 6-8)
3 egg whites
1 cup caster sugar
½ teaspoon white vinegar
1 teaspoon vanilla extract
20 Jatz biscuits, crushed
⅔ cup walnuts
1 tablespoon icing sugar
½ teaspoon vanilla extract
1 teaspoon instant coffee (dissolved in a small amount of water)
1 cup cream
Chocolate shavings (to decorate)
Walnuts (to decorate)
Preheat oven to 180°C (160°C fan-forced). Line a 9″ pie plate with baking paper.
Beat egg whites until stiff peaks form. Gradually add caster sugar, vinegar and vanilla and beat until very stiff. Fold in Jatz biscuits and walnuts. Spread in prepared pie plate and smooth the top.
Bake for 35 minutes. Prop open the oven door and allow to cool in the oven for approximately 20 minutes. Then transfer to a wire rack and allow to cool completely. Trim the baking paper so it can no longer be seen.
To make the coffee cream, add icing sugar, vanilla, coffee and cream to a medium bowl and bit until thickened and stiff.
Spread generously over the cooled torte and, if desired, decorate with chocolate shavings and extra walnuts. Keep in the fridge until ready to serve. Enjoy!
Video: A Baker’s Odyssey: Hungarian Walnut Torte Recipe
This flourless 3-layer cake is a masterpiece of Hungarian baking. This video will show you how to grind nuts properly and how to beat and fold egg whites into the batter to maintain a light texture. A coffee-flavored whipped cream decorates the torte.
This recipe is from Greg Patent’s a Baker’s Odyssey cookbook featuring recipes from cooks from many countries.
For full recipe text with tips in text, click here.
3 thoughts on &ldquoVideo: A Baker’s Odyssey: Hungarian Walnut Torte Recipe&rdquo
Thanks for the video. Could you provide a list of ingredients and amounts? Am I right that you added 1/2 cup of sugar to yolks, etc and 1/4 c to the whites?
Thank you for asking about the recipe!
Because of your comment, Greg asked that the whole recipe be added to his website! https://thebakingwizard.com/recipe-and-tips-hungarian-walnut-torte/
It seems that other folks wanted it too!
Thanks for taking care of Nina’s request, Nora.
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where we’ll explore the hows, whys, and utter magic of baking. Baking transforms everyday ingredients into totally new and scrumptious treats. Whether you’re an experienced baker or a novice, you’ll find baking a wondrous journey of discovery.
Walnut Coffee Cream Cake
Preheat the oven to 160°C (approximately 325°F). Grease a baking dish with butter and sprinkle with flour.
Slit the vanilla bean and scrape out the seeds. Stir the butter until creamy. Gradually mix in the eggs, honey and vanilla seeds. Mix the flour, baking powder, cinnamon and walnuts. Stir into the butter mixture. Stir in the cream sherry.
Pour the batter into the pan and smooth. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean. If the cake is too dark, cover with aluminum foil. Remove from the oven and let cool on a wire rack.
For the filling, coarsely chop the chocolate. Dissolve the espresso powder in the cream, bring to a boil and pour over the chocolate. Stir until the chocolate has melted. Stir in the liqueur. Let the mixture cool slightly.
Halve the cake horizontally. Spread half of the cream on the bottom cake floor and stack the second floor on top. Brush the top and edges with the remaining cream. Decorate to taste with the walnuts. Cut into pieces and serve.