Ukrainian Walnut Mocha Torte Lesia (Orikhovyi Tort Lesia)

by olga

Servings:

INGREDIENTS

6 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 cup ground fresh walnuts
1/4 cup dry fine bread crumbs
1 teaspoon baking powder
zest of 1 lemon


MOCHA CUSTARD FILLING:

1 can evaporated milk (12 oz)
1 package vanilla pudding (4 3/4 oz. not instant)
2 egg yolks
1/2 cup cold strong coffee
2 tablespoons instant coffee
4 ounces unsalted butter
1/2 cup icing sugar
1/2 cup sherry


CHOCOLATE ICING:

4 ounces unsweetened chocolate
4 ounces semisweet chocolate
2 tablespoons unsalted butter
1 cup icing sugar
1/4 cup evaporated milk or cream

INSTRUCTIONS

FOR THE CAKE: Butter a 10 inch springform pan and sprinkle with bread crumbs. Separate eggs and beat yolks until foamy and light. Gradually add sugar until yolks are thick and pale yellow. Add vanilla. Mix ground walnuts, bread crumbs, baking powder, and lemon zest. Fold dry ingredients into yolk mixture.

Beat egg whites until stiff and fold a little into nuts to loosen the mix. Then fold in remaining whites, being careful not to deflate them. Pour into pan and smooth top with spatula. Rap the pan lightly to release trapped air.

Bake in the middle of a preheated 350 degrees F. oven for 45 minutes without opening the door. Test with a toothpick inserted in the middle; remove torte when toothpick comes out clean. Cool on rack 5 minutes. Run a sharp knife around edge and remove gently from pan. When torte is cool to the touch, run a knife around the bottom and place on wax paper. Store in refrigerator well wrapped in plastic.


FOR THE MOCH CUSTARD FILLING: In a large saucepan, slowly add evaporated milk (RESERVING 2 TABLESPOONS) to pudding, stirring constantly. Cook over medium heat. Beat egg yolks with 2 tablespoons of milk until frothy and add. Bring to a boil, stirring. Boil lightly 5 minutes, until very thick. Heat coffee, mix in instant coffee, and add to pudding, stirring well. Set aside, cover with plastic wrap, and cool.

In a large bowl, cream butter and sugar until fluffy. Scrape sides and add several tablespoons of pudding. Mix well, then add the rest of the pudding in two parts, beating after each addition. Cake and filling may be stored for several days before assembly. Bring filling to room temperature before spreading on the torte layers.

To assemble: place torte on doubled wax paper on large cutting board. Mark with toothpicks a third from the top, then two-thirds down. With a sharp knife, make two horizontal cuts around the torte. Gently pull a long stout thread through torte at each cut, making three layers. Place on wire racks.

Lightly sprinkle bottom layer with sherry and spread with half of the filling (about 1/2 inch), pulling to the edge. Cover with second layer, sprinkle with sherry, and cover with 1/2 inch of filling. Cover with top layer and sprinkle with sherry. Press down firmly. If any filling is left over, spread on top and smooth out sides. Cover with aluminum foil and chill until solid.


FOR THE CHOCOLATE ICING: Melt chocolate in double boiler and stir in butter and sugar. Beat with wooden spoon until smooth. Add a little milk, beat again, and, keeping mixture over heat, slowly add remaining milk. It should be thick and glossy.

Using a long spatula, cover sides, pulling from the bottom up. Cover top, beginning from the center and moving to edges. Remove ridges with a spatula dipped in hot water. Refrigerate, uncovered, until icing sets. Decorate with walnuts or leave plain.

To serve; gently lift torte by wax paper sheets, partially remove paper, slip hand under, then pull off remaining paper, Carefully place on a cake platter. With knife cut around the edge of a wineglass down into the center of torte, then cut wedges. Remove the first one carefully, others will be easier.

CHEF COMMENTS

This torte, a delicious blend of flavors, should be made several days before serving. Because this recipe requires three separate operations, it is best prepared over three days. On the first day, the walnut layers are made. On the second, the filling is prepared and the torte assembled. On the third, it is iced and decorated.

Festive Ukrainian Cooking..Marta Pisetska Farley

Tagged: torte, ukrainian add tags

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