Hungarian Walnut Torte
Taste of Home
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"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
Ingredients:
- 6 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 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
Directions:
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.
In another mixing 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.
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 before removing 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. Yield: 12 servings.