Small Walnut Torte

 

Small Walnut Torte

Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 24.

 

Maida Heatter has entire chapters on tortes in several of her books. In looking at my checklist, I see that I have only tried a few. This one turned out so well that I plan to try more soon. The Dobosh Torte, an ambitious project, has long been on my radar and I'd love to attempt it this winter. 

 

This recipe is a simple one. There is no oil or flour. The cake is light and the icing is rich. It is delicious and an elegant dessert, perfect for an after-dinner dessert.

 

The only problem I encountered was that the cake layers were not uniformly shaped. You can tell by the photos that the cake looks a bit lopsided. The entire cake came out with a slight dome shape. I have no idea what caused this but it is a minor nuisance unless you are entering a contest.

 

I sprinkled some chopped walnuts around the top edge of the cake for decoration. This is entirely optional. You can embellish the cake any way you desire. You can also use some of the frosting (and there would be enough) for dollops as decoration.

 

5 oz. (1 1/4 cups) walnuts

3 TBS. cornstarch

1/2 tsp. baking powder

4 eggs, separated

1/2 cup sugar

1 TBS. lemon juice

1/8 tsp. salt

 

 

Preheat oven to 350. Butter or spray two 8-inch cake pans. Line the bottom with parchment paper. Dust with fine, dry bread crumbs.

 

Process the walnuts, cornstarch and baking powder in a food processor for about 20 seconds, until fine.

 

 

Beat the egg yolks and 1/2 of the sugar (reserving the other half) for 8-10 minutes. On low speed, add the lemon juice and the nut mixture.

 

 

 

 

 

In a separate bowl, beat the egg whites and salt until they hold a soft shape. Add the remaining sugar and beat until stiff peaks are achieved.

 

 

Fold the egg whites into the egg yolk mixture a little at a time.

 

 

 

Divide the batter between the pans. Bake for 20-25 minutes or until tops spring back when pressed and cake comes away from the sides of the pan.

 

 

 

Allow to cool completely on wire racks. Prepare the frosting.

 

Bittersweet Chocolate Icing

 

6 oz. bittersweet or semi-sweet chocolate

1/4 lb butter

1 egg

 

Melt the chocolate in the top of a double boiler over hot water.

 

In a mixer, beat the butter to soften and add the egg. Add the chocolate and beat until smooth.

 

Place strips of wax paper or parchment under the edges of the cake. Apply the frosting between the layers as well as on top and around the sides of the cake.  Remove the strips of paper. Refrigerate the cake before serving. Serve cold.