Name: Hungarian Walnut Torte
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 6 large eggs, separated -; 1 cup sugar -; 1 teaspoon vanilla extract -; 1 cup cake flour -; 1 teaspoon baking powder -; 5 tablespoons water -; 1/2 cup ground walnuts -; Filling: -; 1-1/4 cups whole milk -; 1 package (3.4 ounces) cook-and-serve chocolate pudding mix -; 1/2 cup butter, softened -; 1/2 cup shortening -; 1 cup confectioners' sugar -; 1 teaspoon vanilla extract -; White and dark chocolate curls, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Hungarian Walnut Torte

1. 6 large eggs, separated -

2. 1 cup sugar -

3. 1 teaspoon vanilla extract -

4. 1 cup cake flour -

5. 1 teaspoon baking powder -

6. 5 tablespoons water -

7. 1/2 cup ground walnuts -

8. Filling: -

9. 1-1/4 cups whole milk -

10. 1 package (3.4 ounces) cook-and-serve chocolate pudding mix -

11. 1/2 cup butter, softened -

12. 1/2 cup shortening -

13. 1 cup confectioners' sugar -

14. 1 teaspoon vanilla extract -

15. White and dark chocolate curls, optional -

How to cook deliciously - Hungarian Walnut Torte

1. Stage

Let eggs stand at room temperature for 30 minutes. In a large 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. Stage

In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites.

3. Stage

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. Stage

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.

5. Stage

In a 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.