*NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"Preheat oven to 350 degrees F /176 C.
Grease two 8 or 9 inch round layer pan with cake release or non stick cooking spray
Beat the egg yolks until light in color.
Gradually add sifted powdered sugar
Beat well until thick and fluffy.
Add the 2 cups of ground walnuts and the very fine bread crumbs to the yolk mixture.
Mix well.
In a separate bowl, beat egg whites until stiff.
Gently fold the egg yolk mixture into the stiffly beaten egg whites.
Pour batter into the prepared pans
Bake in preheated oven for about 35-40 minutes or until instered cake tester or toothpick comes out clean .
Cool on wire rack for 15 minutes.
Filling and Frosting
Make Stabilized Whipped cream Frosting and add coffee at the same time you add the vanilla extract and piping gel.OR you can opt to use another type of frosting (buttercream, shortening-based or store-bought - see variations and substitutions in post)
Assembly
Beat until stiff peaks form.
Stir in ¼ cup ground walnuts and mix well.
Place cake on a cake plate and add frosting to the top of the first cake (this is your filling)
Place second cake layer on top of filling.
Frost the top of the cake.
Frost the sides of the cake.
Continue to frost until cake is evenly covered in icing.
Garnish
Move to a cake platter and garnish with walnut pieces. I 'toss' the walnuts at the sides of the cake to get them to stick.
To serve, cut with a serrated knife.
Notes
NOTE: Recipe adapted from: From Baba, with Love cookbook Pg. 251
Nutrition Facts
📋 Ukrainian Walnut Torte Recipe
Amount Per Serving (1 slice)
Calories 318Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 12g
Monounsaturated Fat 5g
Cholesterol 124mg41%
Sodium 56mg2%
Potassium 178mg5%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 17g19%
Protein 8g16%
Vitamin A 300IU6%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.