Walnut-Blackberry Torte with Mocha Buttercream

Name: Walnut-Blackberry Torte with Mocha Buttercream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 6 larges eggs, separated; 79 milliliters all-purpose flour; 2 teaspoons unflavored gelatin (less than 1 envelope); 10 servings Mocha buttercream; 177 milliliters strained blackberry preserves (from 1 cup with seeds); 1 teaspoons salt; 158 milliliters sugar; 118 milliliters stick unsalted butter, softened; 1 teaspoon vanilla; 170 grams 1/2 cups walnuts; 1 Tbsp water

Walnut-Blackberry Torte with Mocha Buttercream might be just the dessert you are searching for. This recipe serves 10. One serving contains 587 calories, 10g of protein, and 35g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of sugar, butter, vanilla, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Preheat oven to 350°F. Butter a 15- by 10- by 1-inch baking pan and line bottom with wax or parchment paper. Butter paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Pan

Oven

Pulse walnuts in a food processor until finely chopped (do not allow to become a paste) and stir together with flour in a bowl.

Ingredients you will need

Walnuts

All Purpose Flour

Equipment you will use

Food Processor

Bowl

Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer until pale and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Stir in nut mixture by hand.

Ingredients you will need

Vanilla

Egg Yolk

Beat egg whites with salt with cleaned beaters in another bowl at medium speed until they hold soft peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Bowl

Add remaining 1/3 cup sugar and beat at high speed until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Ingredients you will need

Sugar

Spread batter evenly in baking pan, smoothing top.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Bake in middle of oven until center is set and top is pale golden, 25 to 30 minutes. Cool cake in pan on a rack. Cover cake with an inverted baking sheet, then invert cake onto it and remove paper.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Reinvert cake onto a cutting board. Trim about 1/4 inch from each side of cake with a sharp knife, then cut cake crosswise into 4 equal rectangles (each about 9 by 3 1/2 inches). Line baking sheet with wax or parchment paper and transfer cake to baking sheet, arranging layers side by side, touching.

Equipment you will use

Baking Paper

Cutting Board

Baking Sheet

Knife

Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Heat strained preserves in a double boiler or a metal bowl set over a saucepan of simmering water until warm, then add gelatin mixture and stir until dissolved, about 2 minutes.

Ingredients you will need

Preserves

Gelatin

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Remove bowl from heat and set in a larger bowl of ice water. Cool, stirring occasionally, until cold, 5 to 10 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

Spread jam evenly over cake layers and chill until set, about 1 hour.

Ingredients you will need

Spread

Jam

Reserve the nicest-looking cake layer for top. Put 1 cake layer, jam side up, on a cake platter and spread with 1/3 cup buttercream. Top with second cake layer, jam side up, and spread with 1/3 cup buttercream. Top with third layer, jam side up, and spread with 1/3 cup buttercream. Top with reserved cake layer, jam side up. Frost sides of cake with about 1 cup buttercream.

Ingredients you will need

Spread

Jam

Transfer remaining buttercream to pastry bag and pipe a decorative border around top edge of cake.

Equipment you will use

Pastry Bag

Cake layers spread with jam can be made 1 day ahead of assembling and chilled, loosely covered with plastic wrap(use toothpicks to hold wrap away from jam).Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap(use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.

Ingredients you will need

Frosting