This is a taste of prewar Hungary, from the family repertoire of my dear friend
To conclude a meat meal, serve it plain or dusted fancifully with confectioners’ sugar (a Passover recipe without cornstarch follows) or glazed with a simple chocolate icing.
As a dairy dish, the torte is exquisite covered in swirls of lightly sweetened whipped cream or with scoops of vanilla ice cream on the side, accompanied by a steaming cup of strong cappuccino.
Enjoy this beautifully moist and virtually no-fail torte not just on Passover but year-round. When well wrapped (without icing), it keeps very well, tasting even better a day or two after it is made.
As with all nut pastries, be sure the walnuts you are using are very fresh-tasting.
© 2000 Jayne Cohen. All rights reserved.