Walnut Torta with Chocolate Whipped Cream
A treasured recipe passed down from family to family for generations.
Equipment
- Manual nut grounder
- off-set spatula
- Electric mixer with paddle and whisk attachments
- 3 8-inch round baking pans
- parchment paper
- frosting bag and tip for decorating
Ingredients
Walnut Torta
- 10 eggs, separated, and at room temperature
- 1 cup white sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 2 cups ground walnuts
Chocolate Whipped Cream Icing
- 2 cups whipping cream 35% fat
- ⅔ cup icing sugar
- ¾ cup cocoa powder
- 1 tsp vanilla extract
Instructions
How to make the Walnut Torta
Set oven to 350°F. Grease three 8 inch round pans. Line with parchment paper.- In the bowl of a stand-up mixer with the paddle attachment, beat egg yolks for 2 minutes at medium speed.
- Add sugar, vanilla, baking powder until well combined.
Add ground walnuts one cup at a time until well incorporated.- Beat egg whites until soft peaks form.
- Gently fold the egg whites into the egg yolk/walnut mixture.
- Fill each of the three pans with an equal amount of the batter.
Bake for 20 minutes.- Let cool for 20-25 minutes before frosting.
How to make Chocolate Whipped Cream Frosting
- In the bowl of a stand-up mixer whip the cream with the sugar, cocoa powder and vanilla until peaks form.
Make sure not to over beat the cream as it will become lumpy.
How to assemble the Walnut Torta.
- Remove the cooled torta layer from the first pan and place on a cake board.
- Using an offset spatula, spread this layer with the frosting
- Remove the cooled torta layer from the second pan and place on top of the first frosted layer, and spread with frosting.
- Remove the last cooled torta layer and place on the second frosted layer.
- Frost the top of the last layer around the whole torta.
- Decorate with the frosting tip of your choice. Place covered torta in the fridge until ready to serve.
- Slice with a serrated knife.