Hungarian Walnut Torte

Hungarian Walnut Torte

Ingredients (serves 8–10):

For the cake:

• 6 eggs, separated
• 150 g (¾ cup) sugar
• 150 g (1½ cups) ground walnuts
• 50 g (⅓ cup) all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

For the cream filling:

• 200 g (1 cup) unsalted butter, softened
• 150 g (¾ cup) sugar
• 100 g (1 cup) ground walnuts
• 1 tsp vanilla extract
• 2–3 tbsp milk (if needed)

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Instructions:

1. Make the cake:
   • Preheat oven to 180 °C (350 °F).
   • Beat egg yolks with sugar until pale.
   • Add ground walnuts, flour, and vanilla.
   • Beat egg whites with salt until stiff peaks form.
   • Fold whites gently into batter.
   • Pour into a greased pan and bake 25–30 minutes. Let cool.
2. Make the cream:
   • Beat butter and sugar until light and fluffy.
   • Mix in ground walnuts and vanilla.
   • Add a little milk if too thick.
3. Assemble:
   • Slice cake horizontally into 2–3 layers.
   • Spread cream between layers and over the top.
4. Chill & serve:
   • Chill 1–2 hours before slicing.