Ukrainian Walnut Almond Torte
Delight your taste buds with the elegant and irresistible Ukrainian Walnut Almond Torte, a nutty and luscious dessert perfect for special occasions. This Eastern European classic combines the earthy richness of finely ground walnuts and almonds with airy whipped egg whites for a tender, sponge-like texture. Layered with a silky sweetened condensed milk frosting and topped with a delicate dusting of powdered sugar, this torte is as visually stunning as it is decadent. With its balanced sweetness and blend of toasty flavors, this dessert is a sophisticated showstopper that will leave your guests asking for seconds. Perfect for holidays or gatherings, this torte is a testament to the charm of traditional Ukrainian baking.
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Recipe Information
Ingredients
- 1.5 cups Walnuts
- 1 cup Almonds
- 0.5 cup All-purpose flour
- 1.25 cups Granulated sugar
- 8 Large eggs, separated
- 1 teaspoon Vanilla extract
- 1 cup Unsalted butter, softened
- 1 can Sweetened condensed milk
- 0.25 cup Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a food processor, finely grind the walnuts and almonds until they resemble coarse flour. Be careful not to over-process or they'll become nut butter.
In a medium bowl, combine the ground nuts with the all-purpose flour. Mix well and set aside.
In a large mixing bowl, beat the egg yolks and 1 cup of granulated sugar until pale and creamy. Stir in vanilla extract.
In a separate clean bowl, whip the egg whites to stiff peaks, gradually adding the remaining 0.25 cups of granulated sugar.
Gently fold the nut mixture into the egg yolk mixture, followed by the whipped egg whites. Use a spatula and fold carefully to avoid deflating the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To prepare the frosting, beat the softened butter until fluffy. Gradually add the sweetened condensed milk while continuing to beat until smooth and creamy.
Once the cake layers are completely cool, spread half of the frosting on top of one layer. Stack the second layer on top and spread the remaining frosting evenly over the top and sides.
Optional: Dust with powdered sugar for a decorative finish.
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 43.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
