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Blackberry Walnut Torte
Bon Appetit Archives
3 cups walnuts (12 ounces)
6 tablespoons flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated, room temperature
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 tablespoons confectioner's sugar
1/2 teaspoon gelatin
2 tablespoons kirsch [clear cherry brandy]
8 ounces cream cheese, room temperature
7 tablespoons confectioner's sugar
2 egg yolks, room temperature
1 teaspoon vanilla extract
3/4 cup whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup plus 2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/4 cup seedless blackberry jam, stirred
6 tablespoons seedless blackberry jam, melted and cooled
For the cake:
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms
of pans with parchment or waxed paper. Grease and flour paper and sides of pans,
shaking out excess flour. Finely grind walnuts with flour in food processor.
Transfer to bowl. Sir in baking powder and salt. Using electric mixer cream
yolks, sugar and vanilla until very thick and pale. Using clean, dry beaters,
beat whites and cream of tartar until soft peaks form. Gradually add
confectioner's sugar and beat until stiff but not dry. Gently fold 1/3 of whites
into yolk mixture. Fold in half of nut mixture. Fold in the remaining whites.
Pour batter into prepared pans, smoothing tops. Bake until cake begins to pull
away from sides of pan and top is lightly browned, about 25 minutes. Run knife
around sides of pan. Cool 10 minutes. Invert cake onto rack, remove paper and
reinvert onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in waxed
paper and store at room temperature.)
For Hungarian Cream:
Sprinkle gelatin over kirsch in heavy small saucepan. Let stand 5 minutes. Stir
over low heat until gelatin dissolves. Cool, but do not let set. Using electric
mixer, beat cream cheese until smooth. Add sugar, yolks and vanilla and beat
until creamy. Stir in dissolved gelatin. Beat whipping cream to soft peaks. Fold
into cream cheese mixture. Chill at least 3 hours or overnight.
For frosting: Melt
chocolate in double boiler set over gently simmering water; stir until smooth.
Cool 30 minutes. Beat in sour cream and vanilla.
Stir frequently while icing torte.
To assemble: Cut
each cake into 2 layers. Reserve best layer for top. Set 1 layer on 8- or 9-inch
removable tart pan bottom or cardboard round. Spread with 1/3 of cream. Top with
2nd cake layer. Spread with stirred jam, then 1/3 of cream. Top with 3rd cake
layer. Spread with remaining cream. Top with 4th cake layer. Brush off crumbs.
Compress sides of cake to even layers and scrape off exuded cream and jam.
Spread top with melted jam. Spread some of frosting on sides. Spoon remaining
frosting into pastry bag fitted with 1/4-inch open star tip. Pipe frosting
around top and bottom edge of torte. Refrigerate up to 8 hours. Let stand at
room temperature 1 hour before serving.
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Index - Cake Recipe Archives
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