WALNUT TORTE WITH MAPLE BUTTERCREAM
1 tsp. instant coffee
1/2 c. plus 1 Tbsp. pure maple
syrup
1 lb. broken walnuts (2 c.)
3/4 c. granulated sugar
6 eggs, separated
1 c. confectioners sugar
2 sticks (8 oz.) unsalted
butter (at room
temperature)
3/4 c. chopped walnuts plus 8
to 12 walnut halves for
garnish
In a heavy medium saucepan, dissolve the coffee in 2
teaspoons of warm water. Stir in 1/2 cup of the maple syrup
and bring to a boil over moderately low heat. Boil for 10
minutes; the syrup will reduce slightly. Set aside to cool.
Meanwhile, preheat oven to 350 degrees. Butter a 9 x 13-inch spring-
form pan and line the bottom with a circle of waxed paper.
Butter the paper and flour the pan; tap out any excess. Place
the broken walnuts in a food processor with 1 tablespoon of the
granulated sugar. Process, turning the machine on and off,
until the nuts are finely ground, about 20 seconds. Do not
over-process.
In a large bowl, combine the egg yolks with all but 1
tablespoon of the remaining granulated sugar. Add the remain-
ing 1 tablespoon maple syrup. Beat at high speed until the
mixture is doubled in volume and thick enough to hold a ribbon
on the surface for 15 seconds when the beaters are lifted, 5 to
6 minutes. In a bowl, beat the egg whites until soft peaks
form. Add the reserved 1 tablespoon granulated sugar and beat
until the egg whites are stiff but not dry. Fold the ground
walnuts into the egg yolks. Fold in half of the egg whites
just until no white streaks remain, then fold in the remaining
whites; do not overfold.
Scrape the batter into the prepared spring-form pan and
bake until the torte has shrunk away from the sides and is dry
in the center when tested with a toothpick, about 50 minutes.
Cool the torte on a rack for 15 minutes. Remove the sides of
the spring-form and let the torte cool completely, about 1
hour; it will shrink considerably. Meanwhile, in a medium
bowl, beat the butter until pale and fluffy, about 3 minutes.
Add the confectioners sugar and continue beating until the
mixture is creamy.
Gradually beat in the cooled maple syrup. Place 2
overlapping 12-inch sheets of waxed paper on a large flat
serving plate. Invert the cooled torte onto the plate and
remove the base of the pan and the circle of waxed paper. With
a metal spatula, spread a generous 1/3 of the maple buttercream
evenly over the sides of the torte. Spread the remaining
buttercream decoratively on the top. Garnish by pressing the
chopped walnuts onto the sides. Pull the sheets of waxed paper
out from under the torte. Decorate the top with walnut halves.
Refrigerate 1 hour before serving.
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