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https://www.lifestylefood.com.au/recipes/9560/viennese-honey-walnut-torte

LifestyleFOOD.com.au

Viennese Honey Walnut Torte

According to wikipedia a torte is a cake made with many eggs and usually ground nuts or even bread crumbs instead of or in addition to flour. Tortes are Central European in origin. The word torte is derived from the German word "Torte" which has a somewhat different meaning than its derivation from the Italian word torta, which was used to describe a round cake or bread.

Ingredients

  • For the cake

  • Butter and flour for greasing

  • ¼ cup fine breadcrumbs

  • 1 tbsp vanilla extract

  • 2 tsp grated lemon rind

  • 6 eggs

  • ½ cup sugar

  • 1 tsp sugar

  • 2 cups (200g) walnuts plus walnuts for decoration

  • 4 tbsp approx of apricot jam

  • 6g dark chocolate

  • For the cream

  • 1½ cups (375g) unsalted butter

  • 1 tsp lemon juice

  • 1 tsp vanilla extract

  • ½ cup honey

Method

  • 1.

    Make sure eggs and butter are at room temperature. Separate egg yolks and egg whites. Preheat oven to 180°C.

  • 2.

    Grease a 22cm non-stick round cake tin with butter and flour lightly.

  • 3.

    Combine the breadcrumbs, vanilla extract and lemon rind in a small bowl. Combine the egg yolks and ½ cup sugar in a large bowl and beat until thick and pale. Chop the walnuts very finely and gently fold in together with the bread crumb mixture.

  • 4.

    In another bowl beat the egg whites until soft peaks form and then add the teaspoon of sugar, beat until stiff peaks form and then gently fold into egg yolk mixture. Pour the lot into the cake tin and bake for about 18 minutes. The cake is ready to be taken out of the oven when the centre springs back when touched with the back of a spoon.

  • 5.

    Allow to cool for at least 10 minutes, then loosen around the edges and invert onto a cooling rack. Gently peel off the baking paper if still attached to the cake. Allow the cake to cool completely.

  • 6.

    To make the cream beat the butter on high in a mixer until light and fluffy (about 5 minutes). Mix in the lemon juice and vanilla extract and beat well. Add the honey gradually, stirring all the time until the cream is thoroughly blended. Stand aside.

  • 7.

    Cut the now cooled cake across into two equal circular pieces. Place one piece on a serving platter and spread a thin layer of apricot jam on the top. Then cover the top with a thick layer of the cream. Place the second half cake on top and spread its top with apricot jam. Then cover with cream and use the rest of the cream to cover the sides.

  • 8.

    Sprinkle the top with grated chocolate and decorate with walnut halves.

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