Walnut Cake, Gerbeaud Style

Name: Walnut Cake, Gerbeaud Style
Total time: 1 h 30 min
Yield: about 14-16 slices
Cuisine: Hungarian
Ingredients: 140 g crushed walnuts; 210 g sugar; 140 g butter; 8 egg yolks; 8 egg whites; 60 g breadcrumbs; 35 g flour; 1 dl cream (for the filling); 140 g ground walnuts (for the filling); 150 g sugar (for the filling); 4 tbsp rum; scraped seeds of 1 small vanilla pod; walnut halves (for decoration); glaze made from lemon juice

Time: 1 hour 30 minutesabout 14-16 slicesapprox. 390 kcal / serving (estimated)approx. 9 g protein / serving

Walnut Cake, Gerbeaud Style (illustration)

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Method

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Beat the crushed walnuts, sugar, butter, and egg yolks until fluffy, about 15 minutes.
Mix in the breadcrumbs and flour.
Whisk the egg whites to stiff peaks and gently fold into the mixture.
Bake in two buttered, floured cake tins at 170°C for about 25-30 minutes.
Mix the cream with the ground walnuts, sugar, rum, and vanilla.
Fill the cooled cake with the walnut cream, decorate with walnut halves, and coat with the lemon glaze.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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