Walnut Torte with Caramel Custard and Mocha Buttercream

Preparation info
  • Serves

    12 to 14

    • Difficulty


Appears in

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!


Walnut Génoise

  • 10 tablespoons sifted cake flour
  • 6 tablespoons finely ground walnuts
  • 6



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