A Baker's Odyssey: Hungarian Walnut Tort Recipe

[@mukwah1111]

Thks for such a great recipe. It helps a lot to actually SEE the process..ie degree that the whites are whipped before adding the sugar. Many moons ago I got the McCalls Cooking School book that shows pics step by step of many wonderful recipes. It launched my love of cooking & baking. BTW I have the same Kitchenaid...love it more than KZbin All the best

[@coffeenciggy]

Hello Greg, it is me (I was grateful for your encouragement to novice cooks like myself, from the apple strudel video) Your tips are fantastic! The strips lining the bottom of the cake will keep the cake stand/plate neat instead of the usual mess of drips, thanks again! It would never have occurred to me:)

[@gregpatent]

Great to hear back from you. Lining the cake plate with wax paper strips is a tip I learned many years ago from Maida Heatter's Book of Great Desserts.

[@jacquelinejenzano3842]

Thank you for sharing the video above, I enjoyed watching. I looked for the cookbook on amazon. Don't see it. Would you kindly share the whole recipe with us? We would all appreciate it. Thank you.

[@gregpatent]

Thanks so much for writing, Jacqueline. My book is available at Amazon through secondary sellers. You can get a really good deal. And the book comes with a dvd.

[@gregpatent]

@wan6060 Toasted and skinned hazelnuts, also finely ground, will work. The torte really needs to be filled and frosted with whipped cream. If you want to serve a ganache with it, I'd spoon some of it at room temperature over each portion. A little free-form drizzle would be nice.

[@Recordesk]

Ok. I watched n now I'm a torte genius, almost. Now, to make...grins. To be continued...

[@noblumoon]

@gregpatent Thank you very much!

[@noblumoon]

Looks fantastic,,,but I missed something,,,what did you use for the filling?????

[@gregpatent]

@noblumoon The filling is a coffee-flavored whipped cream with grated semisweet or bittersweet chocolate folded in.

[@gregpatent]

@CatherynRachael It's right the way I said it: 1/2 cup sugar for the yolks and 1/4 cup for the whites. Happy baking!

[@pundragon7]

Greg, what part of Hungary does this recipe come from? Is there another version? I remember a cake my Hungarian Grandma made that is very close to this, but I remember more layers and do not remember the chocolate in the filling. I thought the filling was much heavier, like a cream cheese or butter cream, it was very rich. Unfortunately my grandmother passed away when I was 16 and took that recipe with her. It was the highlight of Thanksgiving family reunions. Thanks for answering!

[@wan6060]

I want to pour chocolate ganache over this and use hazelnuts instead. Does the torte need to be dirty iced before pouring ganache over it?

[@janicepertee7632]

WhAt temperature to cook cake thank you.

[@gregpatent]

@mukwah1111 Thank you again for your thoughtful comments.

[@shiotahidetosi8941]

If possible write down the recipe 🙏

[@judypernar7154]

can I have the recipe

[@jacquelinejenzano3842]

Hi Greg, I went on Amazon to look for your book; A Baker's Odyssey. It says the author is Greg Patent and Dave Mclean, $28.97 plus shipping. Is this the book? My birthday is November 20th and I really wanted to bake this Hungarian Walnut Tort cake. Would you please pass the recipe to us, I really would like to bake this cake, but don't have 35 dollars to buy book. Thank you very much, I appreciate it. :)

[@gregpatent]

Hi, Jacqueline, and thank you so much for writing. I am the sole author of A Baker's Odyssey. Dave McLean shot the videos and Kelly Gorham snapped the terrific photos. I'm sorry, but copyright restrictions won't allow me to send the recipe. Can you get someone to buy the book for you as a birthday present? The book is available from many sellers and the prices vary considerably.

[@expo1706]

I don't understand how you could give a cake recipe without giving us the crema filling or icing????? Where's the recipe for the icing?? It's totally incomplete!! How do you make that icing that just magically popped up??

[@gregpatent]

ellamae There was no room in the video to give the filling and frosting recipe. I can understand your frustration. For the Mocha Whipped Cream, put 1/3 cup water, 1 tablespoon Medaglia d'Oro (or other instant espresso), and 1/3 cup sugar into a small heavy saucepan. Don't stir! Swirl pan by its handle over medium-low heat and bring liquid to the boil. Cook until syrupy, 2 to 3 minutes more. Cool completely. Combine 3 cups heavy cream, cooled syrup, and 2 teaspoons vanilla in large bowl and whip until thick enough to spread. Fold in 3 ounces grated semi-sweet chocolate. Fill and frost the cake.

[@janiecetreet2477]

+Greg Patent Ok I kept thinking I missed the Filling directions.