Polish Walnut Cake (Tort Orzechowy)

Side view of Polish walnut cake slice on white plate.

Polish-style walnut cake features a soft, coffee infused walnut sponge encased in a creamy coffee flavoured frosting with a hint of vodka. This layered torte cake is light, not too sweet and perfect for a special occasion.

Course Dessert

Cuisine Polish

Prep Time 40

Cook Time 45

Total Time 1 25

Servings slices

Calories 348kcal

Author Monika Dabrowski

Equipment

Food processor
Mixer
Whisk
9½"/24cm springform pan

Ingredients

For the sponge

6 large eggs room temperature, separated
4.23 ounces walnuts approx. 1 cup ground
1 cup all-purpose/plain flour
1 teaspoon baking powder
⅔ cup superfine/caster sugar
1 tablespoon water tepid
pinch of salt

For the frosting

1¼ cups heavy whipping cream approx. 40% fat, chilled
2 cups+1tbsp mascarpone chilled
4 tablespoons vodka chilled
2 tablespoons instant espresso coffee powder
1 cup+1tbsp powdered/icing sugar

Extras

½ cup coffee with 2 tsp of sugar, cooled
1 cup walnuts
2 teaspoons cocoa powder

US Customary - Metric

Instructions

Preheat the oven to 375F/190C/170 fan/gas mark 5. Line the bottom of a 9.5inch/24cm springform pan with parchment paper and set aside. Do not grease the sides.
Prepare walnuts: Place the walnuts in a food processor and pulse until they have the consistency of slightly coarse breadcrumbs. Be careful not to overblend as the mixture can become oily. Set aside.
Beat egg whites: Place the egg whites with a pinch of salt in a large bowl and beat on medium speed (setting 4-5 on a stand mixer) for a couple of minutes until firm (if you turn the bowl upside down the mixture should be firm and not slide down the sides; if it does continue beating a little longer). Gradually add the sugar mixing well after every addition. This entire process should take you about 10 minutes from start to finish. The batter should be thick and glossy. Check if all the sugar has been dissolved by rubbing some of the mixture between your fingertips – it’s ready when it feels smooth.
TIP: When separating the eggs ensure none of the egg yolks end up in the whites mixture.
Add egg yolks: Change the speed to the lowest setting and one by one add the egg yolks along with the water mixing just to combine.
Add dry ingredients: Combine the flour with the baking powder. Gradually add it into the batter by sifting small amounts over the bowl and using a whisk to gently mix them in. Alternate with the ground walnuts.
Bake: Transfer the batter into the pan and gently smooth out the top. Place in the centre of the oven and immediately turn the temperature down to 325F/170C/gas 3 (this is important!). Bake for about 45 minutes (a cocktail stick inserted into the middle should come out dry).
Cool: Remove from the oven and place on top of a rack to cool completely in the pan. Run a knife around the sponge to separate it from the pan then unlock and remove the ring.
TIP: Once cooled completely you can wrap the walnut sponge in paper and assemble the cake the following day (which I recommend you do).
Cut sponge: Place the sponge in the freezer for 40 minutes (it will be less crumbly and easier to cut). Remove from the freezer and using a long, serrated knife carefully cut the sponge horizontally into 3 equal parts.
Infuse sponge: Place the first sponge layer, cut side up, on top of your serving plate. Drizzle over about 5-6 tablespoons of the cooled coffee. Do the same with the other 2 sponge layers. Place the sponge layers in the freezer for a few minutes while you make the frosting (they will keep their shape better when assembling the cake).
Make frosting: Combine the chilled cream, mascarpone, vodka, coffee powder and (sifted) powdered sugar. Starting from the lowest setting gradually increase the speed to high and beat the ingredients until the mixture thickens and becomes spreadable (do not overbeat).
TIP: For best results place the whipping cream in the freezer for 10 minutes before using.
Assemble: Spread a quarter of the cream mixture over the top of the first sponge layer as evenly as you can. Place the middle sponge on top (the coffee infused side up) and cover again with the mascarpone mixture. Place the third sponge (coffee infused cut side down) on top then cover the entire torte with the remaining frosting (an icing palette knife is helpful, but not essential). Do not press the sponges down as you build the layers.
TIP: Turn the sponge upside down when infusing and assembling the torte – the top is always a little uneven so it’s better to use it as the bottom of your torte.
Decorate: Pulse the remaining walnuts until finely chopped and use to cover the sides of the torte. Place 1-2 teaspoons of cocoa in a fine mesh sieve and sprinkle over the top of the cake. Refrigerate your walnut torte for at least 4 hours before serving.

Notes

- SPONGE:
- Ensure your eggs are at room temperature.
- Beat the egg whites along with the sugar for a total of about 10 minutes. The mixture should be thick and glossy. This step is crucial in ensuring your sponge rises well.
- Add the dry ingredients gradually and gently folding into the batter using a whisk.
- Use a 9.5inch/24cm springform pan.
- Bake the sponge in a well preheated oven.
- You can bake the sponge a day in advance and once cooled completely wrap in paper and assemble your Polish walnut torte the following day. If you want to store it for longer, wrap and place it in the fridge for up to 3 days.
- FROSTING:
- Ensure all the ingredients are chilled.
- Beat the ingredients together only until the mixture thickens.
- You can refrigerate the frosting, covered, for up to 3 days before assembling the cake.
- Leftover frosting mixture can be used to decorate the top of the torte or as a separate dessert topped with crushed walnuts and cocoa powder (I chose the latter!).
- Assembling: Do not press the sponge layers down (this cake is delicate).
- Serving: Refrigerate for at least 4 hours (or overnight) before serving. Cut the cake with a large sharp knife.
- Storing: Keep refrigerated, covered, for up to 3 days.

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