👩🍳 Instructions
1. Preheat & Prep
- Preheat oven to 350°F / 175°C.
- Grease and line a 9-inch (23 cm) round cake pan.
2. Make the Walnut Sponge
- Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat egg yolks with sugar until pale and creamy.
- Fold in flour, baking powder, vanilla, and ground walnuts gently.
- Carefully fold in the whipped egg whites to keep the batter light.
- Pour batter into the prepared pan.
3. Bake
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool completely before slicing.
4. Prepare the Filling / Frosting
- Beat softened butter with powdered sugar until fluffy.
- Add vanilla, optional cocoa or coffee, and mix.
- Spread a layer of frosting on top of the cooled torte (or slice in half and layer).
- Sprinkle with chopped walnuts if desired.
5. Serve
- Slice and enjoy with coffee or tea.
- Can be refrigerated and tastes even better the next day.
✨ Tips
- Lightly toast the walnuts to bring out flavor.
- For a more decadent version, add a thin layer of apricot jam between the sponge and frosting.
- This cake keeps well and can be made a day ahead.
If you want, I can make a super quick 4-ingredient version of Hungarian Walnut Cake that’s no-fuss but still delicious.
Do you want me to do that?
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