Hungarian Walnut Torte
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 6 eggs, separated
- 236.59 ml sugar
- 4.92 ml vanilla extract
- 236.59 ml cake flour
- 4.92 ml baking powder
- 73.94 ml water
- 118.29 ml ground walnuts
-
FILLING
- 295.73 ml milk
- 96.38 g package cook-and-serve chocolate pudding mix
- 118.29 ml butter, softened
- 118.29 ml shortening
- 236.59 ml confectioners' sugar
- 4.92 ml vanilla extract
- white chocolate curls (optional)
- dark chocolate curls (optional)
directions
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0