👩🍳 Instructions:
1. Prepare the walnut sponge:
- Preheat oven to 175°C (350°F). Grease and line a 9-inch (23 cm) springform pan.
- Beat the egg yolks with half the sugar and vanilla until thick and pale.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat to stiff peaks.
- Gently fold the yolk mixture into the beaten whites.
- Fold in ground walnuts and lemon zest using a spatula — be careful not to deflate the batter.
- Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely. Slice into 2–3 layers (carefully!) if desired.
2. Make the buttercream:
- Cream the butter until light and fluffy.
- Add powdered sugar and beat until smooth.
- Mix in vanilla extract (and cocoa powder if making chocolate filling).
3. Assemble the torte:
- Spread buttercream between layers and on the outside.
- Decorate with crushed or whole walnuts on top or press crushed nuts into the sides.
4. Chill & serve:
- Refrigerate for 1–2 hours to set.
- Slice and enjoy with coffee or tea!
🍰 Tips & Variations:
- Add a splash of rum or strong espresso to the buttercream for a deeper flavor.
- You can swap the buttercream for whipped cream for a lighter, modern version.
- For holidays, Hungarians often sprinkle powdered sugar in the shape of a cross or star on top.
Would you like a version with mocha cream or a gluten-free tag for your blog? 😊