Walnut Torte - Ukrainian Style

When my friend Dalia gave me her family recipe for a walnut torte, I laughed out loud. Why? Because it very much looks like a recipe I would give someone. It has obviously been lovingly passed down from mother to daughter, perhaps for generations.

Given my past brushes with walnut tortes, I was expecting a dry, dusty dessert. Maybe it’s the butter, possibly the rum, but this cake is so good. And like many European cakes and desserts, it is not overly sweet. It is moist with the nuts giving it a tongue-pleasing texture. Paul correctly predicted that it is even better on the second day. If it lasts to the third day, it’s still a-mazing.

Ukrainian desserts typically have poppy seed, honey, apples, or nuts - or some combination thereof. This one has walnuts, but I have also made it with pecans.

What’s the difference between a torte and a cake?  A torte has many eggs, little, if any, flour and usually contains chopped nuts.

Variations on the theme

The recipe suggests using 8-12 eggs. I have made it with 8 eggs, but this time I used 10. Because I couldn't find a springform pan, I poured the batter into 3 layer cake pans. In retrospect, I could have easily filled just two pans. For 3 layer cakes, I baked them at 350º for 20 minutes.

I also didn’t have lemon zest so I didn’t use it. I used more than a pinch of baking powder – a scant teaspoon.

I started by drizzling a teaspoon of rum over each layer. Luckily Paul passed by and encouraged me to use more.. In the end I used 1/3 cup. The flavour of the rum is something that seeps in and mellows after a day or two.

Since I didn’t have apricot jam any of the times I made this tort, I’ve substituted different ingredients:
 a) a jar of sliced peaches, drained very well, then swirled through the food processor. I suspect any pureed fruit or jam would work as long as it's not too runny. Maybe cherries? Yum.
 b) these photos show me using 1/3-1/2 cup of strawberry jam. Because it was in the fridge.

I used 5 oz (100-120 g) of chocolate. I had a dark chocolate bar - plus a little bit in  the fridge.  You’ll want dark, so it’s not too sweet.

Microwave the chocolate for a minute. It should be starting to melt.  Mix it around. The chocolate that’s already melted, will help heat the rest of the chocolate.  If necessary, microwave for another 20 seconds.

And use room temperature butter for easier mixing.

OK, without further ado, here’s Dalia’s family recipe - exactly as I got it. Except for a bit of formatting.

Walnut Torte - Ukrainian style

You need the “spring’’ baking pan.

Cake:
8 eggs (can be 12 if you want to make a bigger torte)
about a lb of walnuts (or pecans or hazelnuts), minced
3-4 tbsp bread crumbs
teaspoon vanilla
lemon zest
8 tbsp sugar (level)
bit of baking powder (pinch)

Assembly
liquor (rum – whatever you like and how much you like)
3/4 lb butter
jar of diet apricot jam (or whatever kind you like – just not too
sweet) – and an egg yolk if you want
semi-sweet chocolate (and a bit of butter)

Method

1. Separate the eggs.
2. Beat the egg yolks and slowly add the 8 tablespoons of sugar (it will thicken and whiten).
3. Slowly fold the walnuts and bread crumbs in.
4. Add the vanilla, lemon zest and baking powder.
5. Beat the egg whites until frothy.
6. Gently fold the egg whites into the egg yolk concoction.
7. Grease the baking pan and pour it in.
8. Bake at 350° for about 50 minutes and then lower
9. temperature to 300° .
10. It’s ready when you touch it and it bounces back up or test
11. with a toothpick.
12. Let the cake rest until cool (I usually let it stay for a night).
13. Cut into 3 layers.
14. Douse each layer with liquor.
15. Mix the butter and apricot jam and spread on the middle
16. and bottom layers (you can add an egg yolk if you want)
17. Cover with melted semi-sweet chocolate (add a little butter
18. when melting the chocolate – use a double-boiler).
19. Decorate as you please!

And now the pictures and tips:

454 g is a pound. Notice the precision in measuring.

Chop the nuts. If you think you can shortcut by using a food processor you'll end up with something more like flour and it will change the texture of the cake.

Chopped nuts

Even tho recipes usually tell you to whip the egg yolks first, I always whip my egg whites first, transfer them to another bowl and then use the mixer bowl for the rest of the recipe. It saves having to wash the bowl.  ***To make sure I don't get any yolk in my egg whites  I always break them one by one into a small bowl and then transfer each white to the bigger bowl.

Lovely whipped egg whites waiting to be folded in later.

Mix the apricot jam and room-temperature butter together. 

I forgot to take a picture of the prepared pan. But I always line my pans with parchment.

Drizzle rum evenly over the entire cake.

Spread butter/jam mixture over each layer.

Microwave chocolate for a minute.  It may look like there are chunks unmelted, but if you start mixing, you may find they retained their shape but really did melt and just need to be mixed in. Or they could require another 15-20 seconds of zapping.

Pour melted chocolate over the top and spread evenly so chocolate drips over the side.

Did I mention it was delicious?