Teta Ole'S Walnut Torte Recipe

Name: Teta Ole'S Walnut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 1/2 cup unsalted butter, cold; 1 cup all-purpose flour (or gluten-free all-purpose flour); 3/4 teaspoon kosher salt (although the original recipe calls for 1/2 tsp. - I like the little extra kick of salt); 1 cup apricot or plum jam; For the filling; 3 tablespoons unsalted butter, room temperature; 1 1/4 cups sugar; 6 large eggs, separated; 1/2 pound toasted, ground walnuts (make sure you cool them before you grind them in a food processor - they can be a little chunky)

Servings: persons

For the crust
1/2 cup unsalted butter, cold
1 cup all-purpose flour (or gluten-free all-purpose flour)
3/4 teaspoon kosher salt (although the original recipe calls for 1/2 tsp. - I like the little extra kick of salt)
1 cup apricot or plum jam
For the filling
3 tablespoons unsalted butter, room temperature
1 1/4 cups sugar
6 large eggs, separated
1/2 pound toasted, ground walnuts (make sure you cool them before you grind them in a food processor - they can be a little chunky)

1
Preheat the oven to 350 F - have a 10-inch springform pan ready (don't need to butter it).
2
For the crust - mix the flour and salt in a bowl, then cut the butter in with a pastry cutter or 2 knives (or a food processesor) until the mixture is uniformly crumbly. Press the crumbly mixture into the springform pan so that it covers the bottom and 1/3 of the way up the sides of the pan evenly (don't worry if it's not perfect - that's part of the charm). Bake at 350 F for about 15 minutes or until the crust is golden - don't let it brown too much! Reduce the oven temperature to 325 F.
3
Take the crust out of the oven, and while it's warm, spread the jam evenly over the bottom on the crust, then set aside while you make the filling.
4
For the filling - in a standing mixer on medium speed, beat the butter and sugar together until they are fluffy. Add the egg yolks, 1 at a time, and continue beating until the entire mixture is light in color. Turn the mixer down to slow and add the nuts.
5
In a separate, clean bowl, with a clean whisk beater, beat the egg whites until they are stiff. Take 1/3 of the egg whites and using a spatula, mix them into the nut mixture to lighten it up. Then add the remainder of the egg whites and carefully fold them in until the batter is mostly uniform in color - don't overmix!
6
Pour the filling into the prepared crust over the jam. Bake it at 325 F for about 35-45 minutes (depends on your oven) - or until it's lightly browned and the center is only slightly jiggly. Cool completely on a wire rack before removing the springform pan and serving.

1215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the crust, 1/2 cup unsalted butter, cold, 1 cup all-purpose flour (or gluten-free all-purpose flour), 3/4 teaspoon kosher salt (although the original recipe calls for 1/2 tsp. - I like the little extra kick of salt), and more.

Yes, Teta Ole'S Walnut Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Teta Ole'S Walnut Torte

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