Preheat oven to 175°C (350°F). Line 3–4 round cake pans (or bake in batches).
Beat egg yolks with sugar until pale and fluffy.
Mix in ground walnuts and flour.
Whip egg whites with a pinch of salt until stiff, then gently fold into the walnut batter.
Divide batter into pans and bake 20–25 minutes until golden and set. Cool completely.
Prepare walnut cream filling:
Heat milk gently and mix with ground walnuts to soften. Let cool.
Beat butter with powdered sugar until light and creamy.
Add walnut mixture, vanilla, and rum. Beat until smooth.
Assemble the cake:
Layer sponge and walnut cream alternately, ending with cream on top.
Chill for 1–2 hours to firm up.
Glaze:
Melt chocolate, butter, and powdered sugar until glossy.
Pour over the cake and spread evenly.
Finishing touch:
Traditionally garnished with walnut halves or swirls of piped walnut cream.
✨ The cake is moist, nutty, and luxurious — a true Hungarian festive centerpiece!
Ashley, would you like me to also share the layered Hungarian Royal Walnut Torte version with custard-based cream (krémes style), which is even richer and very café-style?
