Hungarian Walnut Cream Cake

 

Hungarian Walnut Cream Cake (Diókrémes Torta)

Ingredients:

For the sponge cake:

• 6 eggs
• 150 g sugar
• 150 g all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract

For the walnut cream:

• 250 g ground walnuts
• 500 ml milk
• 100 g sugar
• 40 g cornstarch
• 250 g unsalted butter (softened)
• 1 tsp vanilla extract

For decoration:

• Grated chocolate
• Walnut halves

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Beat the eggs and sugar until light and fluffy. Fold in the flour, baking powder, and vanilla.
3. Pour into a greased cake pan and bake for 25–30 minutes. Let it cool completely, then slice into two layers.
4. In a saucepan, mix the milk, sugar, and cornstarch. Cook until thick. Stir in the ground walnuts and vanilla, then let the mixture cool.
5. Beat the softened butter until creamy and gradually mix it into the cooled walnut mixture.
6. Spread the cream between the cake layers and over the top and sides.
7. Decorate with grated chocolate and walnut halves.
8. Refrigerate for 3–4 hours before serving.