Ingredients
Cake Layers (makes 3 thin layers)
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4 large eggs, separated
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¾ cup granulated sugar
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1 tsp vanilla extract
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1 cup ground walnuts
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¼ cup all-purpose flour
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½ tsp baking powder
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Pinch of salt
Walnut Cream Filling
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¾ cup unsalted butter, softened
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¾ cup powdered sugar
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½ tsp vanilla extract
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½ cup ground walnuts
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2–3 tbsp milk (to adjust creaminess)
Optional Topping
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Chopped walnuts
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Powdered sugar
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Cocoa powder
Instructions
1. Prepare Cake Layers
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Preheat oven to 350°F (175°C). Line 3 round cake pans (or bake layers one at a time) with parchment.
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Beat egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup sugar, continue until stiff peaks.
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In a separate bowl, beat yolks with ½ cup sugar and vanilla until pale and creamy.
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Fold yolk mixture into egg whites gently.
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Sift together flour, baking powder, and ground walnuts. Fold into egg mixture carefully, keeping batter airy.
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Divide batter into pans. Bake 12–15 minutes until a toothpick comes out clean. Cool completely.
2. Make Walnut Cream
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Beat butter with powdered sugar until fluffy.
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Add ground walnuts and vanilla.
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Add milk 1 tbsp at a time until spreadable consistency.
3. Assemble Torte
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Place one cake layer on serving plate. Spread 1/3 of walnut cream.
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Repeat with remaining layers.
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Frost top and sides with remaining cream.
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Decorate with chopped walnuts or dust with powdered sugar/cocoa.
4. Chill & Serve
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Refrigerate 2–3 hours for flavors to meld. Slice with a warm knife for clean edges.
Tips
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Toasting walnuts lightly enhances flavor.
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Use a serrated knife for clean slices.
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The cake can be made a day ahead—tastes even better after sitting overnight.
If you want, I can also give a simpler “one-pan” Hungarian walnut cake version that skips layering but keeps all the flavor, perfect for a quick bake. Do you want me to do that?