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I tried to make this recipe using a modern day oven. The temperature seems too high for forty-five minutes as my torte came out brown.
This recipe is very close to the austrian birthday cake recipe. I am making this recipe again, because while I have the recipe ingredients for the austrian birthday cake, the "how to's" are locked inside the brain of my mother in law. The recipe will be make again and again untill i can get it perfect. I will rate it then.
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Instructions
Cake:
Butter a 10-inch springform pan and sprinkle with bread crumbs. Separate eggs and beat yolks until foamy and light. Gradually add sugar until yolks are thick and pale yellow. Add vanilla. Mix ground walnuts, bread crumbs, baking powder, and lemon zest. Fold dry ingredients into yolk mixture.
Beat egg whites until stiff and fold a little into nuts to loosen the mix. Then fold in remaining whites, being careful not to deflate them. Pour into pan and smooth top with spatula. Rap the pan lightly to release trapped air.
Bake in the middle of a preheated 350°F oven for 45 minutes without opening the door. Test with a toothpick inserted in the middle; remove torte when toothpick comes out clean. Cool on rack 5 minutes. Run a sharp knife around edge and remove gently from pan. When torte is cool to the touch, run a knife around the bottom and place on wax paper. Store in refrigerator well wrapped in plastic.
Mocha Custard Filling:
In a large saucepan, slowly add evaporated milk (reserving 2 tablespoons) to pudding, stirring constantly. Cook over medium heat. Beat egg yolks with 2 tablespoons of milk until frothy and add. Bring to a boil, stirring. Boil lightly 5 minutes, until very thick. Heat coffee; mix in instant coffee and add to pudding, stirring well. Set aside, cover with plastic wrap, and cool.
In a large bowl, cream butter and sugar until fluffy. Scrape sides and add several tablespoons of pudding. Mix well, then add the rest of the pudding in two parts, beating after each addition. Cake and filling may be stored for several days before assembly. Bring filling to room temperature before spreading on the torte layers.
To assemble: place torte on doubled wax paper on large cutting board. Mark with toothpicks a third from the top, then two-thirds down. With a sharp knife, make two horizontal cuts around the torte. Gently pull a long stout thread through torte at each cut, making three layers. Place on wire racks.
Lightly sprinkle bottom layer with sherry and spread with half of the filling (about 1/2 inch), pulling to the edge. Cover with second layer, sprinkle with sherry, and cover with 1/2 inch of filling. Cover with top layer and sprinkle with sherry. Press down firmly. If any filling is left over, spread on top and smooth out sides. Cover with aluminum foil and chill until solid.
Chocolate Icing:
Melt chocolate in double boiler and stir in butter and sugar. Beat with wooden spoon until smooth. Add a little milk, beat again, and, keeping mixture over heat, slowly add remaining milk. It should be thick and glossy.
Using a long spatula, cover sides, pulling from the bottom up. Cover top, beginning from the center and moving to edges. Remove ridges with a spatula dipped in hot water. Refrigerate, uncovered, until icing sets. Decorate with walnuts or leave plain.
To serve; gently lift torte by wax paper sheets, partially remove paper, slip hand under, then pull off remaining paper, Carefully place on a cake platter. With knife cut around the edge of a wineglass down into the center of torte, then cut wedges. Remove the first one carefully, others will be easier.
Author's Comments
Name days cake.
This torte, a delicious blend of flavors, should be made several days before serving. Because this recipe requires three separate operations, it is best prepared over three days. On the first day, the walnut layers are made. On the second, the filling is prepared and the torte assembled. On the third, it is iced and decorated.
Festive Ukrainian Cooking..Marta Pisetska Farley
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