We’re all up in arms about Russia these days, and with good reason. However, when I recently posted a picture of this delicious cake on Facebook people were content to forget all about politics in the interest of pastry. I made it with homemade apricot preserves, which is why there are such large pieces visible, but Bonne Maman is a good substitute. And as you can see, I don’t decorate with the chopped walnuts called for in the recipe, because I like the look without them.
I’ve had this recipe since Putin was in diapers. No, not really, only since 1991, when it appeared in Bon Appetit, but that sounds better than saying that I’ve had it since Putin was in the KGB. Every time I’ve made it people have been ready to forget all about the cold war and embrace our Slavic brothers and sisters. Maybe we should rename this World Peace Cake. Try it and see whether you don’t get a yearning to dust off your passport and visit its homeland.
RUSSIAN WALNUT TORTE WITH MOCHA CREAM
2 cups toasted walnuts
2 tablespoons all purpose flour
7 large eggs — separated
1 cup sugar
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup fine dry breadcrumbs
1 teaspoon minced lemon peel
3 tablespoons water
2 tablespoons dark rum
1 teaspoon instant espresso powder or instant coffee
1 ounce unsweetened chocolate — chopped
1 1/2 cups chilled whipping cream
2/3 cup powdered sugar — sifted
2/3 cup apricot jam
FOR CAKE: Preheat oven to 350 degrees. Butter two 9-inch-diameter
pans with 2-inch-high sides. Line bottoms with parchment. Dust
pans with flour. Finely grind toasted walnuts with 2 tablespoons
flour in processor. Using electric mixer, beat egg yolks and 1/2 cup
sugar in large bowl until pale yellow and tripled in volume, about 5
minutes. Mix in fresh lemon juice and vanilla extract. Gently fold in
nut mixture, breadcrumbs and minced lemon peel.
Using electric mixer fitted with clean dry beaters, beat whites in
another large bowl to soft peaks. Gradually add remaining 1/2 cup
sugar and beat until stiff but not dry. Gently fold whites into yolk
mixture in 2 batches. Divide batter between prepared pans. Bake
until tester inserted into centers comes out clan, about 45 minutes.
Transfer cakes to racks and cool completely. (Cakes will shrink
slightly as they cool). (Can be prepared 1 day ahead. Cover cakes and
let stand at room temperature.)
FOR MOCHA CREAM: Combine 3 tablespoons water, rum and
espresso powder in heavy small saucepan over low heat. Stir until
espresso powder dissolves. Add chopped chocolate and stir until
melted and smooth. Cool.
Whip cream in bowl to soft peaks. Gradually add sugar and beat to
medium-stiff peaks. Add chocolate mixture to whipped cream and
Place 1 cake on platter. Spread half of jam over. Spread 3/4 cup
mocha cream over. Top with second cake. Spread remaining jam
atop cake. Spoon 3/4 cup mocha cream into pastry bag fitted with
medium star ti. Spread remaining mocha cream over sides (not
top) of cake. Pipe mocha cream decoratively around edge of cake.
Sprinkle with walnuts. Cover with cake dome and chill at least 30
minutes and up to 4 hours.