Coffee Walnut Torte with Coffee Buttercream Frosting

May 01, 2021

Coffee Walnut Torte with Coffee Buttercream Frosting

Ingredients:

For the Cake:

* 8 Eggs, divided

* 3/cup Granulated Sugar

* 2tbsp Granulated Sugar

* 1 + 1/2cups Walnuts

* 2tbsp Fine Breadcrumbs

* 1+ 1/2tbsp Brewed Coffee

* 1+ 1/2tbsp Rum

For the Filling:

* 1cup Confectioners Sugar

* 1/2cup Whipping Cream

* 1/2cup Mascarpone Cheese

* 2tbsp brewed Coffee

For the Buttercream Frosting:

* 1cup Unsalted Butter, at room temperature

* 3+ 1/2cups Confectioners Sugar

* 1tbsp Instant Coffee

* 3tsp Hot Water

* 2tbsp Haevy Cream

For the Garnish:

* Walnuts chopped or crumbled

Directions:

1. Grease and line 3 cake pans, Set aside.

2. Preheat oven to 350degrees.

3. In the bowl of a stand mixer (with paddle attachment) beat the egg yolks and 3/4cup granulated sugar, for about 4-5 minutes until creamy and increased in volume.

4. In a food processor or blender pulse the walnuts and 2tbsp of sugar until finely ground.

5. Combine the brewed coffee with the rum. Add the breadcrumbs, ground walnut mixture and coffee/rum mixture to the egg yolks, and fold gently, until combined.

6. Using an electric whisk or a clean bowl with stand mixer and whisk attachment, beat the egg whites until stiff peaks form. Fold the egg whites into the egg yolk mixture, gently, until just combined.

7. Pour the batter into the 3 prepared cake pans. Tap the pans against the counter to ensure any air bubbles release.

8. Bake at 350degrees for 20-25 minutes.

9. Leave on a wire rack to cool for 5-10 minutes, then invert on to the rack, and remove parchment paper and leave to cool fully.

10. While the cakes are cooling, make the filling. To make the filling, combine the confectioners sugar, mascarpone, and whipping cream and whisk using an electric beater. Fold in the coffee. Set aside - in refregirator until ready to use.

11. To make the coffee buttercream icing, beat the butter in the bowl of a stand mixer (or electric handheld whisk), with paddle attachment, for a few minutes. Add in half the confectioners sugar and beat on low. Then add in the rest of the sugar and continue beating.

12. Combine the hot water and coffee, and mix well. Add the coffee mixture to the buttercream mixture. Beat again for 2-3 minutes.

13. Add a layer of buttercream to the torte (crumb layer). Place in refrigerator to chill for 10 minutes. Add second layer of buttercream, decorate as you would. You can add some buttercream to a piping bag and pipe a design of your choice. Top with walnuts. Chill for 1 hour prior to serving.