In a bowl, beat egg yolks + sugar + vanilla until pale and creamy.
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
In a third bowl, combine:
ground walnuts
flour
baking powder
Gently fold the walnut mixture into the egg yolk mixture.
Carefully fold in the beaten egg whites until fully combined (don’t deflate the batter).
2. Bake
Bake for 25–30 minutes, or until a toothpick comes out clean. Let layers cool completely before filling.
3. Make the Walnut Cream Filling
In a saucepan, heat:
milk
sugar
ground walnuts
flour (or cornstarch)
Cook on medium heat, stirring constantly, until thickened.
Remove from heat and cool completely.
Once cooled, beat in the softened butter until smooth and creamy.
4. Assemble the Cake
Place first walnut layer on a plate.
Spread a thick layer of walnut cream.
Place second layer on top.
Spread more cream on top/edges if desired or dust with powdered sugar.
Let the cake chill for 1–2 hours for the flavors to develop.
Serving Suggestions
💛 Dust with powdered sugar 🌰 Press ground walnuts around the edges 🍫 Drizzle chocolate over the top 🍰 Serve with fresh whipped cream
Tips for Authentic Hungarian Flavor
✨ Use freshly ground walnuts — it makes a huge difference. ✨ Don’t skip chilling — the walnut cream becomes silky and perfect. ✨ You can add 1–2 tsp rum to the filling for a traditional touch.
If you’d like, Ashley, I can also make: 📌 A simpler 1-bowl version 🎂 A layered bakery-style version with chocolate glaze 🎥 A Facebook-ready 20–30 second video script 📸 A Pinterest description with keywords
