This elegant Hungarian cake is light, nutty, and not overly sweet, made with ground walnuts and layered with a smooth buttercream or custard filling. It’s a true café classic in Hungary.
🍰 Ingredients
Walnut Sponge Cake
6 large eggs, separated
¾ cup granulated sugar
1½ cups finely ground walnuts
¼ cup breadcrumbsor all-purpose flour
1 tsp vanilla extract
1 tsp lemon zest
Pinch of salt
Vanilla Buttercream Filling
1 cup milk
2 tbsp all-purpose flour
½ cup unsalted butter, room temperature
½ cup powdered sugar
1 tsp vanilla extract
Optional Topping
Powdered sugar
Chocolate glaze
Ground walnuts
🥣 Instructions
1️⃣ Make the Cake
Preheat oven to 350°F (175°C).
Grease and line a 9-inch (23 cm) round pan.
Beat egg whites with salt until stiff peaks.
In another bowl, beat egg yolks with sugar until pale and thick.
Mix in vanilla, lemon zest, walnuts, and breadcrumbs.
Gently fold in egg whites.
Pour into pan and bake 30–35 minutes until set.
Cool completely, then slice horizontally into 2 layers.
2️⃣ Make the Cream
Cook milk and flour over medium heat, stirring until thick.
Cool completely.
Beat butter and powdered sugar until fluffy.
Beat in cooled milk mixture and vanilla.
3️⃣ Assemble
Spread cream between layers and lightly on top/sides.
Decorate with walnuts, chocolate drizzle, or powdered sugar.
