Ukrainian Festive Walnut Torte

1. 1

   MAKE THE TORTE: Heat oven to 350 degrees F. Butter the bottoms of TWO 10-inch round cake pans and fit with two circles of parchment paper.

2. 2

   Butter the paper and pan sides.

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   Set aside.

4. 4

   Combine the ground walnuts, flour, cornstarch, and baking powder and set aside.

5. 5

   Place the egg whites and salt together in a large bowl, beat to stiff peaks and set aside.

6. 6

   Place the egg yolks in a large bowl and beat on medium-high speed.

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   Gradually add the granulated sugar and continue to beat until the mixture becomes thick and fluffy-about 5 minutes.

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   Add 2 teaspoons vanilla, mix to combine.

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   Sprinkle the walnut mixture over the yolk mixture and FOLD in the egg whites until combined.

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    Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched-35 to 30 minutes.

11. 11

    Run a knife around the pan sides and turn the cakes out onto wire racks.

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    Cool completely.

13. 13

    MAKE THE MOCHA FROSTING AND COFFEE FILLING: FOR THE MOCHA FROSTING: Beat the butter, chocolate, REMAINING 1 1/2 teaspoons vanilla and 1 1/2 cups confectioners sugar together until creamy.

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    Alternately add the coffee, liqueur and 4 1/2 more cups of confectioner sugar and continue to beat until fluffy.

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    Set aside.

16. 16

    Beat the heavy cream, instant coffee, and remaining 1/4 cup confectioner sugar to soft peaks.

17. 17

    Assemble the cake: Split the tortes.

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    Place one split layer on a cake plate and spread 3/4 cup mocha frosting over top, follow with a third of the coffee cream.

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    Place a second layer on top and repeat with frosting and cream.

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    Repeat with third layer.

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    Place the final layer on the cake and spread the remaining mocha frosting over the top and sides of cake.

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    Decorate with the chopped walnuts.

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    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.