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    You are in: Home / Recipes / Hungarian Walnut Torte Recipe
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    Hungarian Walnut Torte

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    katie in the UP's Note:

    Posted for 2005 Zaar World Tour!!

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    Ingredients:

    Servings:

    Units: US | Metric

    FILLING

    Directions:

    1. 1
      In a large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
    2. 2
      In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
    3. 3
      In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
    4. 4
      In a mixing bowl, cream the butter, shortening and confectioners’ sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

    Ratings & Reviews:

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    Nutritional Facts for Hungarian Walnut Torte

    Serving Size: 1 (127 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 396.0
     
    Calories from Fat 198
    50%
    Total Fat 22.0 g
    33%
    Saturated Fat 8.6 g
    43%
    Cholesterol 129.7 mg
    43%
    Sodium 161.1 mg
    6%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 0.7 g
    3%
    Sugars 30.3 g
    121%
    Protein 5.7 g
    11%

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