Instructions:
- Prepare the cake layers:
- Beat the egg whites until stiff peaks form, gradually adding the sugar.
- Gently fold in the ground walnuts/almonds and flour.
- Divide into 5–6 equal portions and bake each layer separately (about 180°C / 350°F, 12–15 minutes each) until lightly golden. Let them cool.
- Make the buttercream:
- In a heatproof bowl, whisk together the egg yolks and sugar over simmering water until thick and pale.
- Remove from heat, let cool slightly, then beat in the softened butter and vanilla until creamy.
- Assemble the cake:
- Spread buttercream between each nutty meringue layer.
- Cover the outside with a thin coat of buttercream. Chill slightly.
- Decorate:
- Mix powdered sugar with hot water to create a thick glaze. Pour it on top and smooth out.
- Drizzle melted chocolate in spiral circles, then drag a toothpick from the center outward to create the spiderweb pattern.
- Coat the sides with crushed nuts.
✨ The result is a refined Hungarian masterpiece — sweet, nutty, creamy, and elegant, often served on special occasions.
Would you like me to also give you a simplified home-baker version (fewer layers, quicker method) for everyday enjoyment?