The women of Ukraine take great pride in their most favourite dessert, the torte.
There are many flavours, layers and combinations of tortes. Some with cream, some with мак(poppy seed) and chopped nuts, some layered with rich mocha, some with lemon squeezed into the custard, followed with warm lemon icing dripping from the top. Some аре made with layers of waffles filled with jam and whipped cream, then honey covers the top and runs down the sides for a scrumptious dessert that makes your taste buds go wild!
Here is an exceedingly good-layered nut torte, the queen of all tortes! It immigrated to Canada after the Second World War. It is made of two different batter mixtures, with an absolutely luscious filling.
Ukrainian Walnut-Almond Torte Walnut Layers (2):
8 eggs, separated
1 1/2 cups confectioner's (icing) sugar
2 cups walnuts, grated
4 tablespoons fine bread crumbs
Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and breadcrumbs.
Beat the egg whites until stiff and fold gently into the mixture.
Butter two 9" deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine breadcrumbs. Spoon the batter into the pans.
Bake at 350ºF for 30 to 35 minutes, or until done when tested.
Remove from the pans and place on a cake rack.
Almond Layer (1):
3 to 4 eggs, separated
2/3 cup confectioner's sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2/3 cup grated almonds
2 tablespoons fine bread crumbs
Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and breadcrumbs.
Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with breadcrumbs.
Bake at 350ºF for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack.
Prepare the following filling:
3 egg yolks
1 1/2 cup confectioner's sugar
1/2 cup butter
3 tablespoons strong cool coffee
1/2 teaspoon vanilla.
Blend the egg yolks with 1/2 cup of the sugar in a saucepan. Cook this mixture over simmering water, stirring constantly, until it thickens. Remove it from the heat and cool.
Cream the butter, then add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
Spread this filling between the three layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.