Strawberry Walnut Torte Recipe

4.5 3 3
Strawberry Walnut Torte Recipe
Strawberry Walnut Torte Recipe photo by Taste of Home
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Strawberry Walnut Torte Recipe

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4.5 3 3
Publisher Photo
This is a special treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. —Bonnie Malloy, Norwood, Pennsylvania
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup chopped walnuts, toasted and cooled
  • 1/4 cup plus 1-1/4 cups sugar, divided
  • 1-1/2 cups heavy whipping cream
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 jar (12 ounces) strawberry preserves, divided
  • 4 cups halved fresh strawberries

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream.
In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.
Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream.
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half of the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers.
Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Walnut Torte in Taste of Home February/March 2013

Nutritional Facts

1 slice: 491 calories, 26g fat (14g saturated fat), 116mg cholesterol, 215mg sodium, 61g carbohydrate (46g sugars, 1g fiber), 6g protein.

  • 3/4 cup chopped walnuts, toasted and cooled
  • 1/4 cup plus 1-1/4 cups sugar, divided
  • 1-1/2 cups heavy whipping cream
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 jar (12 ounces) strawberry preserves, divided
  • 4 cups halved fresh strawberries
  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream.
  3. In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.
  4. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream.
  6. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half of the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers.
  7. Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Walnut Torte in Taste of Home February/March 2013

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Reviews forStrawberry Walnut Torte

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Rhonda1969 User ID: 4790178 239748
Reviewed Dec. 19, 2015

"This is a great recipe. My family love it and it is a favorite wherever I take it. I also put strawberries around the bottom of the cake."

MY REVIEW
wyocooker User ID: 4985894 199183
Reviewed Apr. 5, 2013

"This was wonderful, but I think that we might have beat the flour mixture a little too much because it was a little drier than I thought it should be. We made it for Easter and everyone loved it!"

MY REVIEW
cjmccain User ID: 2934772 200524
Reviewed Feb. 12, 2013

"I made this for a birthday cake last weekend. He said it is a very unique flavor. He loved it."

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