Instructions
1️⃣ Bake the cake layers
- Preheat oven to 350°F / 175°C. Grease and line two 9-inch (23 cm) round cake pans with parchment.
- Beat egg yolks with sugar until pale and creamy, then stir in vanilla.
- Whip egg whites with a pinch of salt until stiff peaks form.
- Mix ground walnuts (and breadcrumbs if using) into yolk mixture.
- Gently fold in whipped egg whites in batches — don’t deflate the batter.
- Divide into pans, bake 20–25 minutes, or until golden and springy.
- Cool completely.
2️⃣ Make the filling
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Fold in ground walnuts if you want a nut-filled cream.
3️⃣ Assemble the torte
- Place one cake layer on a serving plate, spread half the cream.
- Add second layer, cover top and sides with remaining cream.
- Sprinkle with ground walnuts or decorate with walnut halves.
4️⃣ Chill & serve
- Refrigerate for at least 2 hours before slicing so it’s set and the walnut flavor deepens.
💡 Tips for a “can’t-stop-eating” torte:
- Brush layers with rum syrup for a richer taste.
- Lightly toast walnuts before grinding to boost aroma.
- For a celebration, add chocolate shavings on top with the walnuts.
If you want, I can also give you the old Hungarian café version that uses a buttery walnut custard filling instead of whipped cream — it’s denser, richer, and the kind of cake that pairs perfectly with a strong coffee in a Budapest coffeehouse.