4 cups shelled walnuts (approximately 1 pound)

12 eggs, separated

1 1/2 cups sugar

1 teaspoon baking powder

1 pint whipping cream

1/4 cup confectioner’s sugar or 1 packet vanilla sugar

1 teaspoon instant coffee

maraschino cherries for garnish


Grind walnuts finely in food processor (blender does not grind finely enough).

In a large bowl, beat egg whites until stiff.  Set aside.

In another bowl, beat egg yolks with sugar and baking powder.  Add egg yolk mixture and ground walnuts to beaten egg whites.  Make sure there are no lumps.

Grease and flour TWO 9 x 13 inch pans, or line with parchment paper.  Pour the batter into the pans.  Bake in preheated oven at 350 degrees for 30 minutes, or until the cake springs back to touch.  Let cool in pans on racks.

Beat whipping cream until stiff, sweetening to taste.  Dissolve instant coffee in 1/8 cup hot water and add.  Frost one layer of the cake, add the second layer and frost its top and sides.  Decorate with cherry halves.


Recipe courtesy of Seattle Times, 10/22/75: “Russian Foods at Bazaar.”

Walnut Torte is always featured at the Russian Community Center Bazaar!