Ukrainian Festive Walnut Torte

Instructions

MAKE THE TORTE:

Heat oven to 350 degrees F.

Butter the bottoms of TWO 10-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides. Set aside.

Combine the ground walnuts, flour, cornstarch, and baking powder and set aside.

Place the egg whites and salt together in a large bowl, beat to stiff peaks and set aside.

Place the egg yolks in a large bowl and beat on medium-high speed. Gradually add the granulated sugar and continue to beat until the mixture becomes thick and fluffy-about 5 minutes.

Add 2 teaspoons vanilla, mix to combine. Sprinkle the walnut mixture over the yolk mixture and FOLD in the egg whites until combined.

Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched-35 to 30 minutes.

Run a knife around the pan sides and turn the cakes out onto wire racks. Cool completely.

MAKE THE MOCHA FROSTING AND COFFEE FILLING:

FOR THE MOCHA FROSTING: Beat the butter, chocolate, REMAINING 1 1/2 teaspoons vanilla and 1 1/2 cups confectioners sugar together until creamy.

Alternately add the coffee, liqueur and 4 1/2 more cups of confectioner’ sugar and continue to beat until fluffy. Set aside.

Beat the heavy cream, instant coffee, and remaining 1/4 cup confectioner’ sugar to soft peaks.

Assemble the cake:

Split the tortes. Place one split layer on a cake plate and spread 3/4 cup mocha frosting over top, follow with a third of the coffee cream. Place a second layer on top and repeat with frosting and cream.

Repeat with third layer.

Place the final layer on the cake and spread the remaining mocha frosting over the top and sides of cake.

Decorate with the chopped walnuts.

Refrigerate until ready to serve.

Author's Comments

This recipe won the grand prize in a Country Living contest entitled Mom's Best Cake Contest. It is credited to Ann Ewasko, her daughter-in-law, Helen, entered it in the contest.

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