Print

Polish Walnut Torte (Tort Orzechowy) Recipe

Polish Walnut Torte (Tort Orzechowy) Recipe
Print Recipe

★★★★★

5 from 25 reviews

This Polish Walnut Torte (Tort Orzechowy) is an elegant and nostalgic dessert featuring a moist, nutty sponge cake layered and frosted with a rich, smooth coffee-flavored buttercream. Made with finely ground walnuts, light flour, and airy egg whites, the torte offers a delicate texture balanced with the bold taste of instant coffee in the creamy frosting. Perfect for special occasions or afternoon tea, it yields a timeless treat bursting with traditional Eastern European flavors.

Ingredients

Scale

Cake

  • 8 large eggs, separated
  • ¾ cup sugar
  • 2 cups finely ground walnuts
  • ¼ cup all-purpose flour
  • Pinch of salt

Coffee Cream

  • 1 cup unsalted butter, softened
  • ¾ cup powdered sugar
  • 2 tbsp instant coffee dissolved in 1 tbsp hot water
  • 1 tsp vanilla extract

Instructions

  1. Prepare Baking Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
  2. Beat Egg Yolks and Sugar: In a large bowl, combine the egg yolks and sugar. Beat them together using an electric mixer on medium-high speed until the mixture turns pale yellow and thickens, indicating that the sugar has dissolved and air is incorporated.
  3. Whip Egg Whites: In a separate clean bowl, add the egg whites and a pinch of salt. Beat until stiff peaks form. This step is crucial to ensure your cake becomes light and fluffy.
  4. Fold Yolks into Whites: Gently fold the beaten egg yolks into the whipped egg whites using a spatula. Use a careful folding motion to maintain as much air as possible.
  5. Add Walnuts and Flour: Carefully fold in the finely ground walnuts and all-purpose flour until just combined, being careful not to deflate the batter.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Smooth the tops gently and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Completely: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. Make the Coffee Cream: In a mixing bowl, beat the softened unsalted butter until fluffy and pale. Gradually add the powdered sugar and continue beating until smooth. Then mix in the dissolved instant coffee and vanilla extract, whipping the mixture until light and creamy.
  9. Assemble the Torte: Place one cake layer on a serving plate and spread a generous amount of the coffee cream on top. Add the second layer and cover the entire cake with the remaining coffee cream to frost the outside evenly.
  10. Chill and Serve: Refrigerate the assembled torte for at least 1 hour before slicing. This allows the flavors to meld and the cream to set for cleaner slices.

Notes

  • Ensure egg whites are whipped to stiff peaks for maximum lightness in the cake.
  • Fold ingredients gently to keep air in the batter and maintain a fluffy texture.
  • Use finely ground walnuts for the best texture; coarse pieces can affect the crumb.
  • The coffee cream can be made a day ahead and refrigerated. Bring it to room temperature and re-whip before using.
  • For a stronger coffee flavor, adjust the amount of instant coffee dissolved in hot water.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Bring the torte to room temperature before serving for the best taste and texture.

Nutrition

Keywords: Polish walnut torte, Tort Orzechowy, walnut cake, coffee cream frosting, traditional Eastern European dessert, nutty cake, layered torte

Find it online: https://maicook.com/polish-walnut-torte-tort-orzechowy-recipe/