Instructions
1️⃣ Make the cake layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment.
- In a large bowl, beat egg yolks with sugar until pale and creamy. Stir in vanilla.
- In another bowl, whip egg whites with a pinch of salt until stiff peaks form.
- Fold ground walnuts (and breadcrumbs if using) into the yolk mixture.
- Gently fold in whipped egg whites in 3 additions to keep batter airy.
- Divide batter between pans and bake 20–25 minutes, until golden and springy to touch.
- Cool completely before filling.
2️⃣ Make the filling/frosting
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold in ground walnuts (optional) for a richer filling.
3️⃣ Assemble
- Place one cake layer on a serving plate. Spread with half the cream mixture.
- Top with the second layer and spread the remaining cream over top and sides.
- Decorate with walnut halves or sprinkle finely ground walnuts over the cake.
4️⃣ Chill & serve
- Refrigerate for at least 2 hours before slicing so flavors meld and cake sets.
💡 Tips for Authentic Flavor:
- For a more festive taste, brush the cake layers with rum syrup before frosting.
- Some Hungarian families use cooked custard cream instead of whipped cream for a denser filling.
- Toasting the walnuts lightly before grinding deepens the flavor.
If you want, I can also give you the Dobos-style walnut torte variation — which uses thin sponge layers, chocolate-walnut buttercream, and a caramel top for an extra Hungarian patisserie touch.