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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
124g
Fat
49g
Carbs
12g
