Recipe: Walnut Torte and Mascarpone Walnut Torte with Mascarpone Cream

Walnut Torte

3 1/4 cups Fisher Chef's Naturals chopped walnuts
3 Tablespoons all-purpose flour
1 teaspoon double-action baking powder
1/4 teaspoon salt
6 eggs, separated at room temperature
1 cup sugar
1 cup heavy or whipping cream

Begin about 3 hours before serving or early in the day.

Reserve 1 tablespoon of walnuts for garnish. Finely grind remaining walnuts. Preheat oven to 350 Degrees F. Grease two 8-inch round cake pans, line with waxed paper or grease paper. In medium bowl combine ground walnuts, flour, baking powder and salt. In large bowl with mixer at high speed, beat egg whites until soft peaks form. In small bowl with mixer at high speed, beat egg yolks and sugar until thick and lemon colored. With wire whisk or rubber spatula, gently fold nut mixture, then yolk mixture into beaten egg whites. Pour batter into prepared pans. Bake 25-30 minutes until top of cake springs back when touched with finger. Cool cake in pans on wire racks 5 minutes. Remove from pans, remove waxed paper and cool cake layers completely on wire racks.

To serve: In small bowl with mixer at medium speed, beat cream until soft peaks form. Place one cake layer on cake plate, spread with about 1/2 of whipped cream. Top with second cake layer. Spread top of cake with remaining whipped cream, sprinkle with chopped walnuts. Refrigerate cake until serving time.

Yields: one 8-inch torte or 12 servings.
Source: John B. Sanfilippo & Son, Inc.

Mascarpone Walnut Torte
Servings: 12

Mascarpone Cream
6 tablespoons sugar
3 egg yolks
3 tablespoons flour
3/4 cup milk
1 1/2 packages (8 ounces each) mascarpone cheese, chilled

Walnut Torte
6 eggs, separated
1-1/4 cups sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2-1/4 cups very finely chopped walnuts
2 tablespoons all-purpose flour

For Walnut Torte
Line the bottoms of two greased 9-inch round cake pans with parchment paper: grease paper and flour pans lightly.

Beat egg yolks at high speed in large bowl for 2 minutes. Gradually beat 1 cup sugar into egg yolks, beating until very thick and lemon colored, 3 to 5 minutes. Beat in salt and vanilla.

Using clean beaters, beat egg whites and cream of tartar in large bowl to soft peaks. Add remaining 1/4 cup sugar gradually, beating to stiff peaks.

Toss walnuts and flour. Fold 1/2 the egg yolk mixture into the egg whites. Then, fold in 1/2 the walnut mixture. Repeat with remaining egg yolk and walnut mixtures. Spread batter in prepared pans.

Bake at 350 Degrees F. until cakes are firm to touch and are beginning to pull away from the sides of the pans, 35 to 40 minutes. Cool in pans, upside down, on wire racks until pans are cool, 15 to 20 minutes. Remove cakes from pans, loosening sides of cakes with sharp knife, if necessary. Remove parchment paper and cool completely.

For Mascarpone Cream
Whisk sugar into egg yolks in small bowl; whisk in flour. Heat milk to boiling in medium saucepan. Gradually whisk 1/2 the milk into the yolk mixture; whisk yolk mixture into remaining milk in saucepan. Whisk over medium heat until mixture boils and thickens, 2 to 3 minutes. Pour into bowl and cool. Refrigerate covered until chilled.

Let mascarpone cheese stand at room temperature in medium bowl intil soft enough to stir, 10 to 15 minutes. Whisk egg yolk mixture into cheese until smooth.

To assemble, place 1 cake layer on serving plate and spread with 1 cup Mascarpone Cream. Top with second cake layer and spread top of cake with remaining Mascarpone Cream. Refrigerate cake; let stand at room temperature 15 to 30 minutes before serving.

Source: Ilovecheese.com

I love Mascarpone Cheese and thought you might like to see this recipe. Mascarpone is the cheese used in tiramisu recipes and is richer than cream cheese.