"I made this as a birthday cake for my daughter Michaela's 7th birthday and let them have a piece the next day for breakfast! It might sound crazy for someone who is promoting healthy eating among kids, but I feel comfortable serving them a cake like this one because of the high-protein content of this recipe (eggs, walnuts and whole-wheat flour), and low-sugar. That's why I call it Reformed Reform Torte! I'm at ease treating them to a breakfast like this once in awhile, but Cocoa Puffs are a definite no-no in my home.
Compare Vlada's with my recipe for traditional Serbian Reform Torte. And here is a larger photo of Vlada Vladic's Reformed Reform Torte.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 servings Reforma Torta
- 15 large eggs, separated
- 3/4 cup granulated sugar
- 2 cups confectioners' sugar
- 2 cups ground (not chopped) walnuts
- 1 1/2 cups whole-wheat flour
- 4 tablespoons milk
- 1/2 teaspoon instant coffee
- 12 ounces unsweetened room-temperature butter
- 1 tablespoon vanilla
- To make the sponge: Place rack in middle of oven and heat to 350 degrees. Lightly butter four 9-inch round pans and then line the bottoms with parchment paper. In a large bowl or stand mixer, whip egg whites until stiff. Slowly add 3/4 cup granulated sugar and again whip to stiff peaks. Mix walnuts with whole-wheat flour and gently fold into egg whites until well incorporated. Divide batter evenly among prepared pans (if you only have two 9-inch round pans, use those and just split them in half after baking and cooling so you have four layers). Bake about 7 to 12 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven. Brush lightly with milk to add additional moisture. Cool in pan 3 minutes. Then invert onto wire rack to cool completely.
- To make the buttercream:Fill a medium saucepan with about 1 inch of water and set it on to simmer. Meanwhile, in a stand mixer or metal bowl, beat the 15 egg yolks with 2 cups confectioners' sugar on medium-high speed for about 6 to 7 minutes or until thick and lemony. Place bowl over (NOT IN) simmering water and whisk constantly for 15 minutes. Be careful the yolks don't scramble. Add instant coffee and mix. Let cool to room temperature.
- In a separate bowl, whip together butter and vanilla and fold it into the cooled egg yolk-sugar-coffee mixture.
- To assemble: Place one layer of sponge cake on a cake platter and spread on a layer of coffee buttercream. Repeat until all layers are stacked on top of each other. Frost the top and sides of the torte with the remaining buttercream. If desired, garnish with a sprinkle of chopped walnuts, but this is not necessary. Store refrigerated.