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Walnut Torte With Walnut Custard Buttercream Recipe
|Bread crumbs||1⁄3 Cup (5.33 tbs), dried|
|Dried unflavored bread crumbs||1⁄3 Cup (5.33 tbs) (For The Pan)|
|Walnuts||4 1⁄2 Ounce (1 Cup)|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||7 Large (At Room Temperature)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Walnuts||2 Cup (32 tbs), chopped|
|Chopped walnuts||8 Ounce (2 Cups)|
|Confectioner sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||2 Large|
|Golden rum||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Unsalted butter||1 1⁄2 Cup (24 tbs) (3 Sticks, At Cool Room Temperature)|
|Finely chopped walnuts||2 Ounce (For Garnish, 1/2 Cup)|
|Walnut halves||12 , garnish|
Calories 472 Calories from Fat 318
% Daily Value*
Total Fat 37 g56.3%
Saturated Fat 11.4 g57%
Trans Fat 0 g
Cholesterol 129.9 mg
Sodium 66.7 mg2.8%
Total Carbohydrates 29 g9.7%
Dietary Fiber 2.9 g11.5%
Sugars 16.3 g
Protein 9 g18.2%
Vitamin A 10.9% Vitamin C 0.42%
Calcium 6.4% Iron 10.3%
*Based on a 2000 Calorie diet
1 For the cake:Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter a 9-inch springform pan. Dust with bread crumbs and tap out the excess crumbs.
3 Line the bottom of the pan with a round of parchment or wax paper.
4 In a rotary nut grinder fitted with the fine grating drum, grind the nuts. Transfer to a bowl and mix with the flour.
5 In the bowl of a heavy-duty electric mixer,beat the eggs at high speed until the mixture is very thick and forms a slowly dissolving ribbon when the beaters are lifted a few inches, about 15 minutes.
6 In two additions, fold in the walnut mixture with a large balloon whisk or rubber spatula. Spread evenly in the pan.
7 Bake until a toothpick inserted in the center of the cake comes out clean,for about 35 minutes. Cool in the pan on a wire rack for 5 minutes.
8 Remove the sides of the pan, and invert the cake onto the rack. Remove the paper. Reverse onto another rack and cool completely.
9 For the icing: In a food processor fitted with the metal blade, process the walnuts and confectioners' sugar until the walnuts are very finely chopped, almost a powder.
10 Into a medium saucepan,pour the milk . Sprinkle in the cornstarch, and whisk to dissolve. Whisk in the yolks.
11 Cook over medium-low heat, whisking constantly, until the sauce is boiling and as thick as pudding. The sauce must come to a full boil; the cornstarch will prevent the yolks from curdling.
12 Strain the custard into a medium bowl set in a larger bowl of ice water. Stir in the rum and vanilla. Let stand until cool, stirring occasionally.
13 Into the bowl of a heavy-duty standing mixer with the whisk attached,transfer the custard and beat until smooth,for about 1 minute.
14 On medium speed,beat in the butter, one tablespoon at a time, occasionally increasing the speed to high for about 10 seconds to ensure smooth blending.
15 Beat in the walnut—confectioners' sugar mixture. If the icing is too warm to spread, place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until chilled and spreadable.
16 To assemble: Transfer about 3/4 cup of the icing to a pastry bag fitted with a 9/16-inch-wide French star tip, such as Ateco Number 865.
17 Using a long serrated knife, horizontally slice the cake into 2 equal layers.
18 Place the bottom layer on an 8-inch cardboard round or a serving plate. Spread with about 1 cup of the remaining icing. Top with the other layer, and frost the top and sides of the cake with the remaining icing.
19 Press the chopped walnuts onto the side of the cake. Pipe twelve rosettes on top of the cake and place a walnut half on each.
20 Refrigerate under a cake dome until 1 hour before serving
21 Cut and serve.