Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line a round springform pan with parchment.
- In a large bowl, beat egg yolks with sugar until pale and creamy. Add vanilla.
- In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold the ground walnuts into the yolk mixture. Then carefully fold in the beaten egg whites, keeping as much air as possible.
- Pour batter into prepared pan and bake 30–35 minutes, or until set and golden. Cool completely.
2. Make the Filling/Frosting:
Chocolate Ganache (if using):
- Heat cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then stir smooth. Chill until spreadable.
Whipped Cream (classic):
- Whip chilled cream with a little sugar until soft peaks form.
3. Assemble:
- Slice cake horizontally into 2 layers (optional if you want layers).
- Spread filling (whipped cream or chocolate ganache) between layers and over the top.
- Sprinkle with extra ground walnuts for garnish.
Serving Suggestions:
- Best enjoyed slightly chilled, with coffee or tea.
- Can also be dusted with powdered sugar for a more rustic look.
👉 Some Hungarian families make it flourless (100% walnuts) while others add a spoon or two of breadcrumbs or flour for structure.
Would you like me to give you the original old-style version that’s made without any flour at all, just walnuts, eggs, and sugar?
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