Hungarian Walnut Torte

Name: Hungarian Walnut Torte
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Eastern European, European
Ingredients: 1 teaspoon baking powder; 118 milliliters butter, softened; 237 milliliters cake flour; 12 servings White and dark chocolate curls, optional; 96 grams package cook-and-serve chocolate pudding mix; 237 milliliters confectioners sugar; 6 eggs, separated; 296 milliliters milk; 118 milliliters shortening; 237 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters ground walnuts; 5 Tbsps water

Hungarian Walnut Torte is a dessert that serves 12. One serving contains 400 calories, 6g of protein, and 23g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of water, eggs, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a cheap recipe for fans of Eastern European food. From preparation to the plate, this recipe takes roughly 55 minutes. If you like this recipe, take a look at these similar recipes: Hungarian Chocolate-Walnut Torte, Hungarian Chocolate-Walnut Torte, and Hungarian Hazelnut Torte.

Instructions

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.

Ingredients you will need

Egg Yolk

Vanilla

Lemon

Sugar

Egg

Equipment you will use

Bowl

Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.

Ingredients you will need

Baking Powder

Cake Flour

Walnuts

Water

Egg

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.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Pour into two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly.

Ingredients you will need

Pudding Mix

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from the heat.

Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Powdered Sugar

Shortening

Vanilla

Butter

Cream

Equipment you will use

Bowl

Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers.

Ingredients you will need

Spread

Garnish with chocolate curls if desired.

Ingredients you will need

Chocolate Curls

Equipment

Ingredients

Servings:

1teaspoon

baking powder 118milliliters

butter, softened 237milliliters

cake flour 12servings

White and dark chocolate curls, optional 96grams

package cook-and-serve chocolate pudding mix 237milliliters

confectioners' sugar 6

eggs, separated 296milliliters

milk 118milliliters

shortening 237milliliters

sugar 1teaspoon

vanilla extract 118milliliters

ground walnuts 5Tbsps

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Torte on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "