Walnut Cake

Name: Walnut Cake
Total time: 1 h
Yield: about 12 slices
Cuisine: Hungarian
Ingredients: 8 eggs (yolks and whites separated); 160 g icing sugar; 160 g ground walnuts; 50 g breadcrumbs; 60 g butter (for the filling); 100 g icing sugar (for the filling); 150 g ground walnuts (for the filling); 20 g breadcrumbs (for the filling); 2-3 tbsp rum and about 100 g icing sugar (for the rum glaze)

Time: 1 hourabout 12 slicesapprox. 390 kcal / serving (estimated)approx. 8 g protein / serving

Walnut cake is a long-standing favourite of Hungarian home cooks: its flourless batter contains only eggs, icing sugar, ground walnuts and a few breadcrumbs. This makes a light, moist sponge, filled with buttery walnut cream and topped with a rum glaze. It is a simple yet excellent choice for special occasions, because it tastes even better the next day.

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Ingredients

8 eggs (yolks and whites separated)
160 g icing sugar
160 g ground walnuts
50 g breadcrumbs
60 g butter (for the filling)
100 g icing sugar (for the filling)
150 g ground walnuts (for the filling)
20 g breadcrumbs (for the filling)
2-3 tbsp rum and about 100 g icing sugar (for the rum glaze)

Method

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Beat the egg yolks with the icing sugar until fluffy, add the ground walnuts and breadcrumbs.
Whisk the egg whites to stiff peaks and gently fold into the batter.
Bake in a buttered, floured cake tin at 170°C for about 35-40 minutes.
Once cool, cut the cake in half.
For the cream, beat the butter with the icing sugar until fluffy, then add the ground walnuts and breadcrumbs.
Fill the cake with the walnut cream.
Mix the rum with the icing sugar until smooth, and coat the top of the cake with this rum glaze.

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

Tips

Grind the walnuts fresh and taste them first, because rancid walnuts ruin the flavour of the cake completely.
Fold in the whisked egg whites in three batches, lifting from the bottom upwards, because walnuts are heavy and easily knock the air out.
Leave the cooled cake for at least a few hours, or better still for a day, so that the flavours of the cream and sponge can meld.

Frequently asked questions

Can it be made without rum?

Yes, in the glaze the rum can be replaced with lemon juice or strong black coffee. Coffee goes especially well with the flavour of walnuts, though for children the lemon version is better.

Can it be made gluten-free?

Yes, use gluten-free crumbs or ground almonds instead of the breadcrumbs. Use gluten-free flour for dusting the tin as well.

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