🧑🍳 Instructions
1. Bake the Walnut Sponge:
- Preheat oven to 350°F / 175°C. Grease and line two 8-inch (20 cm) cake pans.
- Beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat egg yolks with sugar and vanilla until pale and thick.
- Gently fold yolk mixture into whites.
- Fold in ground walnuts carefully, keeping batter airy.
- Divide into pans and bake 20–25 minutes, until golden and set.
- Cool completely before assembling.
2. Make the Cream Filling:
- Heat milk until warm.
- Whisk yolks, sugar, and cornstarch in a bowl until smooth.
- Slowly whisk in warm milk, then return to saucepan.
- Cook over medium heat, stirring constantly until thick like pudding.
- Remove from heat, stir in vanilla (and coffee if using).
- Cool completely, then beat in butter until silky.
3. Assemble:
- Spread filling between cake layers and over the top.
- Press ground walnuts onto the sides of the cake.
- Garnish top with walnut halves.
- Chill at least 2 hours before serving — overnight is even better.
🥄 Tips:
- Toast the walnuts lightly before grinding for a deeper, richer flavor.
- This cake tastes even better the next day as the flavors meld.
- If you want a more indulgent version, glaze the top with dark chocolate ganache.
Would you like me to give you the classic Hungarian coffee buttercream version of the filling? It’s super smooth, rich, and really traditional for this torte.