Hungarian Jam & Cocoa Cake

Ingredients

For the vanilla layer:

• 4 eggs
• 150 g sugar
• 150 ml vegetable oil
• 200 ml milk
• 300 g all-purpose flour
• 1 packet (16 g) baking powder
• 1 tsp vanilla extract

For the filling:

• 200–250 g apricot jam

For the cocoa topping:

• 4 egg whites
• 180 g sugar
• 200 g ground walnuts
• 2 tbsp unsweetened cocoa powder
• 1 tsp cinnamon (optional)

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Beat the eggs with the sugar until light and fluffy.
3. Mix in the oil, milk, and vanilla.
4. Fold in the flour and baking powder until smooth.
5. Spread the batter evenly into the prepared baking tray.
6. Cover the batter with an even layer of apricot jam.
7. Beat the egg whites until soft peaks form, then gradually add the sugar and continue beating until stiff.
8. Fold in the ground walnuts, cocoa powder, and cinnamon.
9. Spread the cocoa mixture gently over the jam layer.
10. Bake for 35–40 minutes, or until the top is lightly browned and a toothpick inserted into the cake comes out clean.
11. Let the cake cool completely before cutting into squares and serving.