Instructions
- Prepare the sponge:
- Preheat oven to 180°C (350°F). Grease and line a 24 cm (9-inch) round cake pan.
- Beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, whisk egg yolks with sugar and vanilla until pale and fluffy.
- Gently fold in ground walnuts, flour, and baking powder.
- Carefully fold in the beaten egg whites until combined.
- Pour into the cake pan and bake for 30–35 minutes. Let it cool completely, then slice into 2–3 layers.
- Make the walnut cream:
- In a small pan, mix sugar, egg yolks, and milk. Heat gently, stirring until it thickens slightly (do not boil). Let cool.
- Beat softened butter until fluffy, then gradually add the cooled egg-sugar mixture.
- Stir in ground walnuts and vanilla. Chill until spreadable.
- Assemble the cake:
- Spread cream between cake layers and over the top and sides.
- Decorate with whole walnuts or dust with powdered sugar.
- Refrigerate at least 2 hours (better overnight) before slicing.
✨ This walnut cake is light yet rich in flavor, very traditional in Hungary, and often served at family gatherings and holidays.
Would you like me to also give you a simpler version (without cream filling, just a walnut sponge) for everyday baking?