Walnut Gateau

Name: Walnut Gateau (Tort orzechowy)
Cuisine: Polish
Ingredients: 8 eggs, separated; 125 g/5 oz/⅔ cup caster (superfine) sugar; 15 g/1 tbsp self-raising (self-rising) flour, sifted; 75 g/3 oz/⅔ cup icing (confectioners’) sugar, plus extra for dusting (optional); 165 g/5½ oz/scant 1½ cups walnuts, finely chopped; 300 ml/½ pint/1¼ cups double (heavy) cream; 175 ml/6 fl oz/¾ cup 95 per cent proof Polish spirit or vodka, or cognac; 175 ml/6 fl oz/¾ cup 95 per cent proof Polish spirit or vodka, or cognac; 175 ml/6 fl oz/¾ cup 95 per cent proof Polish spirit or vodka, or cognac; ½ vanilla pod (bean); 30 ml/2 tbsp cold strong coffee

Tort orzechowy

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

This moist walnut cake is sandwiched together with a delectable cream, which is flavoured with coffee, vanilla and a dash of Polish spirit, vodka or cognac.

Ingredients

8 eggs, separated
125 g/5 oz/⅔ cup

Europe
Poland
Cake
Vegetarian
Eastern Europe

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease and line a 20cm/8in cake tin (pan). Beat the egg yolks with the sugar until thick and creamy. Stir in the nuts, then fold in the flour.
In a separate bowl, beat the egg whites until soft peaks form. Fold a