How to Make Austrian Walnut Torte With Coffee Whipped Cream
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped walnuts.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the coffee whipped cream: In a chilled bowl, beat the heavy cream until soft peaks form.
- Gradually add the powdered sugar and instant coffee, continuing to beat until stiff peaks form.
- Once the cakes are completely cool, level the tops if necessary.
- Place one cake layer on a serving plate, spread half of the whipped cream over the top, and carefully place the second cake layer on top.
- Frost the entire torte with the remaining whipped cream.
- Garnish with extra walnuts, if desired, and dust with powdered sugar.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
124g
Fat
49g
Carbs
12g
