Preheat oven to 350°F / 175°C. Grease and line the bottom of two 8-inch (20 cm) round cake pans.
Beat egg whites with a pinch of salt until stiff peaks form.
In another bowl, beat egg yolks with sugar and vanilla until pale and thick.
Gently fold yolk mixture into beaten whites.
Fold in ground walnuts carefully, keeping the batter airy.
Divide between pans and bake for 20–25 minutes or until set and lightly golden.
Let cool completely before filling.
2. Make the Filling:
Heat milk in a saucepan until warm.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly whisk in the warm milk, then return to saucepan.
Cook over medium heat, stirring constantly until thick and pudding-like.
Remove from heat, stir in vanilla (and coffee if using).
Cool completely, then beat in butter until smooth and creamy.
3. Assemble the Torte:
Spread filling between cake layers and over the top.
Garnish with finely ground walnuts, powdered sugar, or drizzle with melted chocolate.
Refrigerate at least 2 hours before serving for best texture.
🥄 Tips:
Use freshly ground walnuts for the best flavor — slightly toast them first for extra depth.
This cake is even better the next day as the flavors meld together.
You can swap the custard filling for coffee buttercream or chocolate ganache if you prefer a richer dessert.
Would you like me to give you the classic Hungarian coffee buttercream version for the filling (super smooth and traditional)? That’s the way many Hungarian grandmas make it.
