Čierna Torta (Black Cake) – Recipe #6
This is a nutty concoction similar to the Walnut Cake. I see that most of the recipes in Pauline’s pastry cookbook so far have relied primarily on eggs and sugar. I was unable to find any other black cake recipe like this one. There are other black cake recipes, but they are from the Caribbean and made with raisins, and more complicated than this one.
The black name comes from the black coffee – or does it come from the black walnuts? The cake is iced with a creamy butter frosting. I like the measurement for flour – 1 wineglass-full. I wonder if this indicates what Pauline’s friend was doing while she was baking the cake.
6 whole eggs
½ l sugar (2 cups)
½ l Ground black walnuts (2 cups)
Grated peel of 1/3 lemon (I used the peel from a whole lemon)
1 dcl black coffee (1/3 cup)
1 wineglass full of flour (2/3 cup)
Grease and flour two 8 inch cake pans
- Cream together the 6 eggs with the sugar
- Add the ground nuts along with the lemon, coffee and flour
- Pour into pan, bake at 350 degrees for 20-25 min, until toothpick comes out clean
- Cool layers
- Spread on creamy, frothy icing inside, on top and sides
Creamy Butter Frosting:
½ cup milk
1 tbsp flour
½ cup fine sugar
½ cup butter
1 tsp vanilla
- Heat the milk and flour together, whisk until thick. Cool.
- Whip butter, sugar and vanilla for 4 minutes.
- Add in milk mixture and whip until well blended.
- Spread in the middle and on top of the cake.
- Sprinkle with crushed nuts if you like.
You can see in the picture that I didn’t wait long enough for the cake to cool, and the frosting is melting a bit. Oh well, it still tastes good.