Walnut Cake – Hungarian Recipe

👩‍🍳 Instructions

1. Preheat and prepare:
   Preheat oven to 350°F (175°C). Grease and line a round cake pan (9-inch / 23 cm).
2. Make the walnut sponge:
   • In a bowl, mix flour, baking powder, and ground walnuts.
   • In another bowl, beat egg yolks with sugar and vanilla until creamy.
   • Beat egg whites with a pinch of salt until stiff peaks form.
   • Gently fold egg whites into yolk mixture, alternating with the walnut-flour mix.
3. Bake:
   Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
   Cool completely before slicing into layers (2 or 3 layers if desired).
4. Prepare the cream:
   • In a saucepan, heat milk, flour, and sugar over medium heat, whisking until thick.
   • Remove from heat and cool slightly.
   • Beat in butter, ground walnuts, and vanilla until smooth and creamy.
5. Assemble the cake:
   • Spread cream between layers and on top.
   • Decorate with walnut halves or a dusting of powdered sugar.
6. Chill and serve:
   Refrigerate for at least 1 hour before serving. The flavor deepens as it rests!

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💡 Tip:

For an authentic Hungarian touch, lightly brush the cake layers with sweet coffee syrup or rum syrup before adding the cream — just like in Budapest cafés.

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Would you like me to give you a simpler one-bowl version of this walnut cake (without separating the eggs) — perfect for quick baking days?