Hungarian Walnut Cream Cake

Ingredients

For the walnut sponge:

• 4 eggs
• 120 g (½ cup) sugar
• 120 g (1 cup) ground walnuts
• 50 g (⅓ cup) flour
• 1 teaspoon baking powder

For the vanilla cream:

• 500 ml (2 cups) milk
• 2 egg yolks
• 80 g (⅓ cup) sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• 100 g (½ cup) butter

For the top layer:

• 200 ml (¾ cup) heavy cream
• 2 tablespoons powdered sugar
• 50 g (½ cup) chopped walnuts

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Instructions

1️⃣ Make the sponge:

• Beat eggs with sugar until fluffy.
• Mix walnuts, flour, and baking powder.
• Fold into egg mixture.
• Bake at 180°C (350°F) for 20–25 minutes.

2️⃣ Make the cream:

• Heat milk.
• Whisk egg yolks, sugar, cornstarch.
• Add hot milk slowly and cook until thick.
• Cool slightly and mix in butter and vanilla.

3️⃣ Assemble:

• Spread vanilla cream over the cooled sponge.
• Whip cream with powdered sugar.
• Spread on top.
• Sprinkle chopped walnuts.

4️⃣ Refrigerate 2–3 hours, then cut into squares.