Afternoon of the Cake Plate Reunion
Anna Jaap
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La Belle Cuisine - More Cake Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

“I love fruit, but I’d just as soon eat a piece of cake.”
~ Shirley MacLaine

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Blackberry
Davies, Susan
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Blackberries
Stevenson, Tim
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Blackberry Walnut Torte
Bon Appetit Archives

Cake:
3 cups walnuts (12 ounces)
6 tablespoons flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated, room temperature
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 tablespoons confectioner's sugar

Hungarian Cream:
1/2 teaspoon gelatin
2 tablespoons kirsch [clear cherry brandy]
8 ounces cream cheese, room temperature
7 tablespoons confectioner's sugar
2 egg yolks, room temperature
1 teaspoon vanilla extract
3/4 cup whipping cream

Frosting:
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup plus 2 tablespoons sour cream
1/2 teaspoon vanilla extract

1/4 cup seedless blackberry jam, stirred
6 tablespoons seedless blackberry jam, melted and cooled

For the cake:  Preheat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms of pans with parchment or waxed paper. Grease and flour paper and sides of pans, shaking out excess flour. Finely grind walnuts with flour in food processor.  Transfer to bowl. Sir in baking powder and salt. Using electric mixer cream yolks, sugar and vanilla until very thick and pale. Using clean, dry beaters, beat whites and cream of tartar until soft peaks form. Gradually add confectioner's sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture. Fold in half of nut mixture. Fold in the remaining whites. Pour batter into prepared pans, smoothing tops. Bake until cake begins to pull away from sides of pan and top is lightly browned, about 25 minutes. Run knife around sides of pan. Cool 10 minutes. Invert cake onto rack, remove paper and reinvert onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in waxed paper and store at room temperature.)
For Hungarian Cream:  Sprinkle gelatin over kirsch in heavy small saucepan. Let stand 5 minutes. Stir over low heat until gelatin dissolves. Cool, but do not let set. Using electric mixer, beat cream cheese until smooth. Add sugar, yolks and vanilla and beat until creamy. Stir in dissolved gelatin. Beat whipping cream to soft peaks. Fold into cream cheese mixture. Chill at least 3 hours or overnight.
For frosting:  Melt chocolate in double boiler set over gently simmering water; stir until smooth. Cool 30 minutes. Beat in sour cream and vanilla.
Stir frequently while icing torte.
To assemble:  Cut each cake into 2 layers. Reserve best layer for top. Set 1 layer on 8- or 9-inch removable tart pan bottom or cardboard round. Spread with 1/3 of cream. Top with 2nd cake layer. Spread with stirred jam, then 1/3 of cream. Top with 3rd cake layer.  Spread with remaining cream. Top with 4th cake layer. Brush off crumbs. Compress sides of cake to even layers and scrape off exuded cream and jam. Spread top with melted jam. Spread some of frosting on sides. Spoon remaining frosting into pastry bag fitted with 1/4-inch open star tip. Pipe frosting around top and bottom edge of torte.  Refrigerate up to 8 hours. Let stand at room temperature 1 hour before serving.
 

Featured Archive Recipes:
Blackberry Jam Cake Satsuma Tea Room
Blackberry Corn Muffin Cake
Blueberry-Carrot Picnic Cake
Blueberry Cream Cheese Coffeecake
Ginger Star Shortcakes with Summer Berries
Blueberry-Lime Shortcakes
Craig Claiborne's Walnut and Ginger Cake
Orange-Almond Cake with Peaches and Amaretto Whipped Cream
 

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