Instructions
- Make the walnut sponge
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans.
- Beat egg yolks with sugar until pale and fluffy.
- In a separate bowl, whip egg whites with a pinch of salt until stiff peaks form.
- Gently fold the yolk mixture into the whites, then fold in ground walnuts and flour/breadcrumbs.
- Divide batter between pans and bake 25–30 minutes, until golden and set. Cool completely.
- Prepare walnut cream filling
- Heat milk and sugar together until sugar dissolves. Stir in ground walnuts and cook until thickened, then cool.
- Beat butter until creamy, then mix in cooled walnut mixture and vanilla until smooth.
- Assemble
- Slice each sponge in half to make 4 layers.
- Spread filling between layers, stacking carefully.
- Cover cake with the remaining cream or dust with powdered sugar.
- Decorate
- Top with walnut halves or drizzle with chocolate glaze.
✨ Tips & Variations:
- Some families frost the outside with chocolate buttercream instead of walnut cream.
- For Easter, it’s often dusted with powdered sugar in a cross pattern.
- Best made a day ahead — the flavors deepen beautifully.
Would you like me to also share the recipe for the famous Esterházy Torte (a Hungarian walnut cake with caramel glaze) so you can compare the two? 🍰🇭🇺
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