Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch (20 cm) round cake pans.
Beat egg yolks with sugar until pale and creamy.
In a separate bowl, combine ground walnuts, flour, baking powder, and salt.
Gently fold the dry mixture into the yolk mixture.
Beat egg whites until stiff peaks form and fold them carefully into the batter.
Divide batter between pans and bake 20–25 minutes, until golden and springy.
Cool completely before removing from pans.
2. Make the Buttercream
Beat softened butter with powdered sugar until light and fluffy.
Mix in cooled melted chocolate, vanilla, and coffee until smooth.
Chill slightly if too soft, but keep spreadable.
3. Assemble the Torte
Place one cake layer on a serving plate. Spread with half the buttercream.
Place second layer on top and spread remaining buttercream over the top and sides.
Press ground walnuts gently into the sides for a classic look.
Garnish with shaved chocolate or a light dusting of cocoa powder.
🍽️ Serving
Slice thin — this cake is rich!
Serve with coffee or tea for the perfect afternoon treat.
Tastes even better the next day after the flavors meld.
💡 Tips
No-Flour Version: Some Hungarian recipes skip flour entirely and use just walnuts + eggs for a richer, more delicate cake.
Moisture Boost: Brush each cake layer with a little rum syrup (or simple syrup) before frosting for extra tenderness.
Holiday Variation: Add a touch of cinnamon or cloves to the sponge for a Christmas version.
Would you like me to also include a mocha version (walnut sponge + coffee-chocolate cream) like they often serve in Budapest cafés? It’s one of the most popular variations!
