👩🍳 Instructions
1. Make the Walnut Layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
- Beat egg yolks with sugar until pale and thick.
- In a separate bowl, combine ground walnuts, flour, baking powder, and salt.
- Gently fold dry mixture into yolk mixture.
- Beat egg whites until stiff peaks form, then carefully fold into the batter.
- Divide batter evenly between pans and bake for 20–25 minutes, until set and golden.
- Cool completely before assembling.
2. Make the Filling:
- Cream softened butter with powdered sugar until fluffy.
- Add melted chocolate, vanilla, and coffee (if using).
- Beat until smooth and spreadable.
3. Assemble the Cake:
- Slice each cake layer in half horizontally (you’ll have 4 layers).
- Spread a thin layer of cream filling between each cake layer.
- Cover the entire cake with the remaining cream.
- Press ground walnuts into the sides and sprinkle chocolate shavings on top for a classic café look.
🍽️ Serving
- Chill for 1–2 hours before slicing to let flavors meld.
- Serve with strong coffee or espresso — very Hungarian!
- Best eaten within 2–3 days, but it gets even better the next day.
💡 Tips
- Moist Layers: Brush each cake layer lightly with rum syrup or coffee syrup before filling to make them extra tender.
- Festive Version: Add a layer of apricot jam under the cream for a tangy-sweet surprise.
- Elegant Touch: Garnish with whole walnut halves on top.
Would you like me to include a custard-based cream filling version (also very traditional in Hungary) for a silkier, less buttery option?
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