This is a torte recipe from the days I worked
as a pastry chef at a major hotel chain. It is best served the next day or made
early in the morning for that evening. It's one of my mom's favorite desserts.
Hungarian Nut Torte
2 C. ground walnuts
1/3 C. flour
1/4 C. sugar
1/2 C. butter
Combine these ingredients and divide mixture into 2 - 10 inch springform pans.
Chill while making batter.
1 3/4 C. brown sugar
1 egg yolk
1 t. baking powder
Blend this mixture until foamy and well combined.
2 1/2 C. chopped walnuts
1 1/2 C. shredded coconut (canned is best if you can find it)
2/3 C. flour
Fold in. Divide the mixture between the 2 pans. Bake at 350°F. about 20 minutes
until barely set.
Cool in pan.
To assemble cake the easiest way is to slide something very slim under the crust
mixture to loosen it from the pan. The bottom disk of a quiche pan is ideal. Put
cake side down, on the plate you are going to serve on. Spread a layer of
raspberry jam on top of the nut mixture. Add other layer nut side up and dust
with confectioner's sugar.
I like this cake served with a dollop of sweetened whipped cream on the side.