Ukrainian Festive Walnut Torte wins "Mom's Best Cake" contest (07/03/05)

Ukrainian Festive Walnut Torte wins "Mom's Best Cake" contest

by Roxolana Woloszyn

PARSIPPANY, N.J. - Country Living, America's most popular home magazine, announced in its May 2005 issue that the Ukrainian Festive Walnut Torte, baked by Paul and Helen Ewasko of Glenburn Township, Pa., won its "Mom's Best Cake" contest.

Mr. Ewasko told Country Living that relatives in Ukraine passed along the original recipe for the Ukrainian Festive Walnut Torte, which made its way to the couple.

The Ewaskos found out about the "Mom's Best Cake" contest from their daughter who saw an ad in Country Living, a magazine featuring information about decorating, antiques, cooking, travel, remodeling and gardens.

Country Living's Food Editor Cheryl Slocum, Editor-in-Chief Nancy Soriano, Senior Editor Jennifer Vreeland, along with distinguished pastry chefs Claudia Fleming and Nick Malgieri, selected the Ukrainian torte recipe from 904 other entries. The panel of judges made its decision based on each cake's overall appearance, taste, appeal and the recipe.

The Ewaskos' Ukrainian Festive Walnut Torte beat out finalists' cakes such as a glazed carrot cake, a chocolate whipped cream cake, a sponge cake with chocolate frosting, a pineapple meringue cake, a praline turtle cake and an orange chiffon cake.

Mrs. Ewasko believes that the torte won the contest because it is a mix of a basic walnut torte that her mother taught her to bake when she was about 12 years old, and her mother-in-law's walnut torte, yielding "a combo that sold them on it," said Mrs. Ewasko.

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The ingredients and directions for baking the Ukrainian Festive Walnut Torte are as follows:

10 ounces finely ground walnuts, plus 3 tablespoons chopped walnuts
1/3 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
12 large eggs, separated
1/4 teaspoon salt
1 1/4 cups granulated sugar
3 1/2 teaspoons vanilla extract
3/4 cup butter, softened
6 ounces unsweetened chocolate, melted
6 1/4 cups sifted confectioners' sugar
3/4 cup strongly brewed coffee
1 1/2 tablespoons coffee liqueur (optional)
2 cups heavy cream
2 teaspoons instant-coffee granules

1. Make the tortes: Heat oven to 350° F. Butter the bottoms of two 10-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides. Set aside. Combine the ground walnuts, flour, cornstarch and baking powder, and set aside. Place the egg whites and salt together in a large bowl, beat to stiff peaks, and set aside. Place the egg yolks in a large bowl and beat on medium-high speed. Gradually add the granulated sugar and continue to beat until the mixture becomes thick and fluffy - about 5 minutes. Add 2 teaspoons vanilla, mix to combine and set aside. Sprinkle the walnut mixture over the yolk mixture and fold in the egg whites until combined. Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched - 25 to 30 minutes. Run a knife around the pan sides and turn the cakes out onto wire racks. Cool completely.

2. Make the mocha frosting and coffee filling: Beat the butter, chocolate, remaining 1 1/2 teaspoons vanilla, and 1 1/2 cups confectioners' sugar together until creamy. Alternately add the coffee, liqueur and 4 1/2 more cups of confectioners' sugar and continue to beat until fluffy. Set aside.

3. Beat the heavy cream, instant coffee and remaining 1/4 cup confectioners' sugar to soft peaks.

4. Assemble the cake: Split the tortes. Place one split layer on a cake plate and spread 3/4 cup mocha frosting over top. Follow with a third of the coffee cream. Place second layer on top and repeat with frosting and cream. Repeat with third layer. Place the final layer on the cake and spread the remaining mocha frosting over the top and sides of cake. Decorate with the chopped walnuts. Refrigerate until ready to serve.

Nutritional information based on individual serving:

Calories: 598
Total Fat: 36.7 g
Cholesterol: 197.3 mg
Sodium: 120.6 mg
Fiber: 2.8 g
Protein: 8.8 g
Carbohydrates: 64.3 g

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For their grand-prize winning Ukrainian Festive Walnut Torte the Ewaskos were awarded a trip to La Jolla, Calif. Mrs. Ewasko said she is especially happy that the Torte won this contest because she believes that to an extent it helps "people to get to know Ukrainians better."

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