Name: Walnut Torte with Caramel Custard and Mocha Buttercream
Yield: Serves 12 to 14
Cuisine: France
Ingredients: 6 large eggs; ¼ cup apricot jam Orange slices, for garnish; 1 vanilla bean or 1 teaspoon vanilla extract; 6 tablespoons finely ground walnuts; ¾ cup sugar; 6 tablespoons unsalted butter melted; 1 tablespoon light corn syrup; 6 tablespoons water; 2 cups heavy cream; 2 cups sugar; 1 cup heavy cream; ¼ pound unsalted butter; Juice of ½ lemon; 3 ounces bittersweet chocolate; 6 large egg yolks; 1 teaspoon vanilla extract; 2 teaspoons grated orange zest; 1 cup sugar; 6 large egg whites; 10 tablespoons sifted cake flour; ½ cup strong coffee; 1 pound unsalted butter, softened

Preparation info

Serves
12 to 14

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Ever since Caréme worked for the Czar, the Russians have loved rich French desserts. This fabulous cake is a combination of three classic recipes, a walnut génoise, a mocha butter-cream, and a caramel custard filling, all rich enough for the nobility but definitely satisfying to the masses. Enjoy!

Ingredients

Walnut Génoise

10 tablespoons sifted cake flour
6 tablespoons finely ground walnuts
6

Method

Procedure

For the génoise, preheat the oven to 350 degrees. Lightly butter a 9-inch round cake pan and line with baker’s parchment.

Combine the flour and nuts and set aside. Whisk the eggs, sugar, and orange zest together in a mixer bowl and set it over barely simmeri

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Walnut Torte with Caramel Custard and Mocha Buttercream

Ingredients

Walnut Génoise

Method

Procedure

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