Walnut-vanilla cake

by | Feb 11, 2022 | Desserts

This walnut-vanilla cake is an old family recipe. It consists of two different cake layers and a cooked cream filling, which is enriched with creamed butter and ground walnuts. One of the cake layers is a classic cocoa sponge cake, the other is made only with egg whites. The cake needs a day to soften before serving.

Walnut-vanilla cake


For the white walnut cake:

  • 3 egg whites
  • pinch of salt
  • 4 tbsp sugar
  • 20 g (~3 tbsp) ground walnuts
  • 3 heaping tbsp flour

Line a 20×35 cm / 8×13″ baking pan with a non-stick silicone baking sheet. Preheat the oven to 180°C / 356°F.

Separate the eggs and beat the egg whites with salt and sugar until very stiff peaks form and sugar is fully incorporated. (The three egg yolks will be used for the filling.) Gently fold in ground walnuts and flour, then transfer the batter into the prepared baking pan and spread evenly (the cake will be thin). Bake for 12-15 minutes. Check the cake regularly because its top must not brown. Let it cool completely.

For the cocoa cake:

  • 3 eggs
  • 4 tbsp sugar
  • pinch of salt
  • 2 tbsp water
  • 3 heaping tbsp flour
  • 1 tbsp cocoa powder

Line another 20×35 cm / 8×13″ baking pan with a non-stick silicone baking sheet.

Separate the eggs and beat the egg whites with salt and 1 tablespoon of sugar until stiff. In a separate bowl whisk egg yolks and 3 tablespoons of sugar until pale yellow. Mix in water, then add flour and cocoa, and stir until well combined. Finally gently fold in the egg whites. Pour the batter in the prepared baking pan and bake at 180°C / 356°F for 18-20 minutes. Let the cake cool completely.

For the filling:

  • 3 egg yolks
  • 3 tbsp sugar
  • 5 heaping tbsp flour
  • 500 ml (~ 2 cups + 2 tbsp) milk
  • 150 g (~2/3 cup) butter
  • 3 tbsp vanilla sugar
  • 80 g (~1 cup) ground walnuts
  • 20-30 g (~3/4 oz) dark chocolate

In a sauce pan mix together egg yolks, 3 tablespoons of sugar, flour and milk. Over medium heat cook, while stirring constantly, until the cream thickens. Set aside and let it cool.

In a bowl cream butter and vanilla sugar.

Once the cooked cream is cool, mix in the creamed butter and ground walnuts.

To assemble, put the cocoa cake on a tray. Spread half of the filling over it. Cover with the white walnut cake, and spread the rest of the filling on the top evenly. At last decorate the cake by grating dark chocolate on its top. Put the cake into the fridge and let it soften for a day.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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