Walnut Torte with Caramel Custard and Mocha Buttercream

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

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

Europe
France
Cake
Dessert
Vegetarian
Mediterranean

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