Walnut torte pt 1

Yield: 8 To 10

Measure Ingredient
9 larges Eggs; separated
¾ cup Granulated Sugar
10 ounces Finely ground Walnuts ; (About 2 1/2 cups)
4 teaspoons (heaping) fine Breadcrumbs
1 teaspoon Baking Powder
1 teaspoon Vanilla
1 tablespoon Brandy or Sherry
1½ \N Sticks Unsalted Butter
½ cup Granulated Sugar
2 teaspoons Instant Coffee dissolved in:
2 tablespoons Boiling Water
1 teaspoon (heaping) Cocoa
1 pack (snack-sized) ready-to-eat Vanilla Pudding (4-oz. size)
2 \N 4-oz bars German Sweet Chocolate
6 tablespoons Milk
2 tablespoons Unsalted Butter




The Cook and Kitchen Staff have reached their final destination in this year's attempt to offer you a variety of regional holiday cooking and baking specialties from around the world.

Stretching from the Carpathian Mountains on the west to Russia on the east, and extending south to the Black Sea, the Ukraine is rich in natural resources. Ukrainians are a Slavic people with their own distinct language and culture. The word "Ukraine" translates to "borderland." The history of the Ukraine, nestled as it is between Europe and Russia, is one of both greatness and oppression.

At Christmas, the nature of the Ukrainian people is evident in their willingness to work hard and in their generosity, which is basic to their character. These characteristics are most evident in today's recipe, which requires a bit of effort on your part, only to be appreciated as a generous treat at your holiday table.

Pre-heat oven to 350-F degrees. Grease a 9-inch or 10-inch springform pan and dust with breadcrumbs; reserve prepared baking pan.

In a large mixing bowl, beat 8 of the egg yolks (discard 1 yolk or reserve for another use) until thick and lemon-colored. Add sugar gradually, beating at a high-speed setting with a hand-held electric mixer until the mixture is thick. Fold in the ground walnuts and bread crumbs. Add the baking powder and blend again.

In a separate medium-sized mixing bowl, beat the 9 egg whites until stiff, but not dry. Fold the egg whites into the walnut mixture. Add vanilla and gently fold mixture again.

Spoon the batter into the prepared springform pan and bake for 50 to 60 minutes, or until a tester comes out clean from the center of the cake. Let the cake cool for a few minutes before loosening the edges of the cake from the sides of the pan with a sharp knife and gently removing from the pan.

Invert on a cooling rack, making sure to leave the bottom of the pan in place until the torte base has completely cooled.

Prepare the coffee-custard filling by creaming together the butter and sugar in a small mixing bowl until light and fluffy. Add the coffee, cocoa, and prepared pudding, and mix until the mixture maintains a consistency suitable for spreading.

When the cake is completely cooled, remove the bottom of the springform pan and place the cake on waxed paper. Using a sharp bread knife, cut it into 2 or 3 layers. Sprinkle the bottom layer or layers with brandy or sherry.

Spread the coffee-custard filling on top of a single layer of the torte that has been placed on a serving stand. If preparing 3 layers, repeat.

To prepare the frosting, melt the German sweet chocolate in a double boiler. Add the milk and butter, and stir until creamy. Pour the frosting continued in part 2

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